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–+ servings

Creamy Vegan Lentil Soup

5 from 1 vote
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Course: Appetizer, dinner
Keyword: lentil, noodle soup, soup, vegan
Servings: 6 to 8 Servings

Ingredients

  • ¾ cup Lentils 
  • 4 oz Garbanzo noodles
  • 1 tbsp Oil
  • 1 cup Potatoes 1-inch cubes
  • ½ cup Onion chopped
  • 1 tbsp Ginger finely chopped
  • 1 tbsp Garlic finely chopped
  • ½ cup Celery chopped
  • 2 tsp Salt
  • ½ tsp Black pepper 
  • 1 tsp Cayenne
  • 6½ cups Water
  • 1 14-oz can Coconut milk
  • ½ tsp Turmeric 
  • 1 tsp Cumin
  • 1 tbsp Lemon juice
  • 3-4 cups Kale chopped

Instructions

  • Heat oil in a Dutch oven. Add the cumin seeds and let it bloom for 20-30 seconds. Add the onions, ginger, garlic, and celery, and sauté for 4-5 minutes.
  • Add the lentils, potato, and water, bring to a simmer, cover and cook for 15 minutes.
  • Add the noodles followed by salt, black pepper, turmeric, and cayenne. Mix and cook for 5 minutes.
  • Add the kale, cook for 4-5 minutes.
  • Add the coconut milk, mix.
  • Simmer for 2 minutes.
  • Ladle into soup bowls and serve hot with a piece of crusty bread.