• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Blueberry

Easy, delicious, satisfying, family-friendly vegan recipes

  • All recipes
  • Vegan kitchen essentials
  • About
  • Buy me a coffee
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All recipes
  • Vegan kitchen essentials
  • About
  • Buy me a coffee
  • Subscribe
  • Follow on social media:

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » All Recipes

    Quick and Creamy Lentil Soup (Vegan)

    Published on October 18, 2018 by Kate, Updated on December 27, 2022 - 2 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    pinterest graphic for vegan lentil soup

    This Vegan Lentil Soup recipe is creamy, flavorful and filling - a favorite with vegans and omnis alike!  Different from many traditional lentil soup recipes, this one has no tomatoes but uses a creamy coconut-milk base instead!  Thrown together quickly with a handful of ingredients, your kitchen time is minimal but you end up with a soup that is both satisfying and and has a hint of 'fancy'.

    overhead shot of lentil soup in a white bowl with a silver spoon on a rustic style napkin

    I just can't avoid saying just briefly here that lentils are super amazing - SO good for us!  Each little legume is a powerhouse of protein, folate, zinc, and iron!  That must be why I feel so energized after eating this!!  Anyway, off my soap box, let me explain how to make this vegan lentil soup!!

    Related recipe: Sweet Potato Miso Soup

    What are the steps to making this Creamy Vegan Lentil Soup?

    Start with brown lentils.  Easy to find, they are the perfect texture and flavor for this recipe.  Measure into a colander and rinse well.

    overhead shot of dried brown lentils in a colander

    Add rinsed lentils to medium soup pot.  Mince onion, chop carrots, and break cauliflower into large bite-sized pieces and add to soup pot also.

    overhead shot of brown lentils, chopped carrots, cauliflower, and diced onion in a med sized silver soup pot

    • Plenty of minced garlic is a must here, so don't skimp!
    • Ground cumin - ya'll know it's good!
    • That pink stuff is Himalayan Salt, but any sea salt will do!
    • That brown blob in the bottom corner of the photo below is what we need to talk about.  It's Superior Taste, Better than Bouillion Vegetable Base.  If you have never tried this stuff, it's a must.  Just read the reviews on Amazon and you'll know I speak the truth!!  It's available in most grocery stores and I highly recommend it!!

    overhead shot of minced garlic and seasonings for lentil soup in 4 small clear bowls

    Add water, garlic, and seasonings to the pot.

    overhead shot of seasonings added to lentil soup pot

    Stir to mix and place over medium heat.  Bring to a boil and then reduce heat to maintain a simmer with pot lid on for approx 30 minutes or until lentils are soft.

    overhead shot of ingredients for lentil soup mixed into soup pot

    Once the lentils are soft, add the frozen green peas, and can of coconut milk.  Let peas cook for another 5 minutes or so.

    side overhead closeup of green frozen peas being added to lentil soup

    Cooking tip:

    Definitely go with canned coconut milk here as opposed to the more watery version in larger containers.  The rich creaminess of canned coconut milk makes this recipe sumptuous!

    overhead shot of canned coconut milk being poured into lentil soup

    Taste and add more salt as desired.

    overhead shot of all ingredients added to lentil soup pot with wooden spoon

    Serve this stew with some awesome crunchy bread, perhaps this yummy Tofu Egg Salad spread, and a fresh greens salad.  I guarantee that you'll not only feel like you've strengthened your body, but also fed your soul.

    overhead shot of one white bowl filled with vegan lentil soup and garnished with shredded carrots and peas

    Are you in love with lentils yet??  Can't wait for you to try this!!

    IF YOU LIKE THIS POST YOU MIGHT ALSO BE INTERESTED IN:

    • Mediterranean Chickpea and Lentil Soup
    • Vegan lentil burgers
    • Easy Cheesy Baked Vegan Cauliflower
    • Vegan Smoked Gouda Cheese
    • Creamy Fresh Vegan Tomato Soup

    If you’ve tried this Creamy Vegan Lentil Soup recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    overhead shot of vegan lentil soup in a white bowl with garnish of shredded carrots and fresh peas

    Quick and Creamy Curried Lentil Stew (Vegan)

    Simple but hearty Vegan Lentil Soup made creamy by coconut milk and flavorful with garlic, onion, and a few yummy spices!!  An all-round favorite!
    5 from 9 votes
    Print recipe Leave a comment
    Course: Main Course, Soup
    Cuisine: American, Indian
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 370kcal

    Ingredients

    • 1 ½ C. Brown Lentils
    • ½ C. Chopped Onion
    • 4 cloves Minced Garlic
    • ½ C. Sliced Carrots
    • 2 C. Cauliflower pieces, bite-size is fine
    • 2 Tbsp. Superior Taste Better than bullion Vegetable base, heaping
    • 1 tsp. Sea Salt
    • 1 ½ tsp. Cumin
    • 4 C. Water

    Add-ins for last 5-10 minutes of cook time:

    • 1 14 oz. can Coconut Milk
    • ½ C. Green Peas

    Instructions

    • Place everything except for the peas and coconut milk into medium sized soup pot.
    • Bring to a boil uncovered.
    • Once boiling, cover and reduce heat to simmer for 30 minutes or until lentils are done.
    • Add the frozen peas and coconut milk and cook for approximately another 5 minutes.  
    • Add more salt to taste.  Serve warm!

    Notes

    Definitely go with canned coconut milk as opposed to the more watery version in larger containers.  The rich creaminess of canned coconut milk is perfect for this recipe.

    Nutrition

    Serving: 1.5Cups | Calories: 370kcal | Carbohydrates: 40g | Protein: 16g | Fat: 18g | Saturated Fat: 15g | Sodium: 574mg | Potassium: 864mg | Fiber: 18g | Sugar: 5g | Vitamin A: 1910IU | Vitamin C: 28.4mg | Calcium: 76mg | Iron: 6mg

    More All Vegan Recipes

    • Vegan Mocha Mug Cake
    • Vegan Parsnip Soup
    • Vegan Miso Sweet Potato Soup
    • Vegan Coquito

    Reader Interactions

    Comments

      Questions? Feedback? I love to hear from you! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Susan shearer

      March 28, 2017 at 9:44 pm

      Love your web site , I retired from nursing and married Chuck. God is good love you guys

      Reply
      • Rebecca

        March 29, 2017 at 8:01 am

        You SO deserve retirement! You are still one of my favorite nurses ever though! Miss you! Hugs!!

        Reply

    Primary Sidebar

    Image of Vegan Blueberry recipe creator.

    Welcome to Vegan Blueberry! Here you'll find veganized versions of your favorite comfort food, amazing vegan desserts, and the best vegan cheese recipes on the internet.

    More about Vegan Blueberry →

    "Buy me a coffee" button.

    Reader favorites:

    • Vegan Apple Sticky Buns
    • 25 Vegan Halloween Recipes
    • Red Bean Meatballs (Vegan, Soy-Free)
    • 25 Vegan Air Fryer Recipes

    Follow Vegan Blueberry:

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    logo collage

    Find Out What's Cookin'

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Who's behind Vegan Blueberry?

    Hi! I'm Kate. Welcome to Vegan Blueberry, where you'll find easy, delicious vegan recipes that are family-friendly and super satisfying! Read more

    My Favorites:

    Vegan mocha mug cake with powdered sugar sprinkled on top
    Bowl of creamy vegan parsnip soup.
    Close up of a bowl of vegan miso sweet potato soup.

    See the Vegan Blueberry Web Stories

    As an Amazon Associate I earn from qualifying purchases. See my full disclosure and privacy policy.

    Copyright © 2023 · MAMA IS WORKING LLC, VEGANBLUEBERRY | Privacy Policy