Tomato Soup with Coconut Milk and Lentils
Creamy coconut milk and tomatoes blended with lentils make this vegan and gluten-free soup perfect for the fall and winter seasons!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Boiling
- Cuisine: American
- Diet: Vegan
Ingredients
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- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 1 medium onion, chopped
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Pinch of sea salt (optional)
- 2 cups vegetarian broth (or substitute with chicken broth)
- 1/4 cup fresh parsley, chopped
- 1 bay leaf
- 1 15oz can diced tomatoes, No Salt Added
- 1 14oz can Lite Coconut Milk
- 1 cup dried red lentils
Instructions
- In a large pot heat olive oil on medium high. Add the onions and garlic; saute until onions are translucent, about 5 minutes.
- Stir in the spices and cook for 1 minute or until fragrant.
- Add the remaining ingredients and reduce to simmer for 15-20 minutes until lentils are tender.
- Remove from heat and take out the bay leaf.
- Using an immersion blender, pulse and puree the soup to your liking. If you don't have a handheld immersion blender, pour the soup in batches into a blender and pulse until pureed soup.
- Top with additional parsley and red pepper flakes (optional).
Find it online: https://onehungrybunny.com/creamy-tomato-lentil-soup/
