best lentil soup with coconut milk in a large pot vegan recipe
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Best Lentil Soup

This best lentil soup recipe (that's how my boyfriend called it) is super comforting, hearty, flavorful, and easy to make. The stew is vegan, gluten-free, inexpensive, and made in one pot only. The recipe makes A LOT of soup but fortunately, it freezes well.
Course Main Course
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Michaela Vais

Ingredients

  • 1 tbsp olive oil
  • 1 cup chopped onion (1 medium-sized)
  • 3 big cloves of garlic, minced
  • 1 head of cauliflower, chopped (medium-sized) (500 g)
  • 1 cup chopped carrot (about 1/2 of a big one)
  • 1 cup chopped celery
  • 3 cups dried lentils, brown or green, rinsed and drained (600 g)
  • 14 oz chopped tomatoes (400 g)
  • 8 cups vegetable broth (2 liters)
  • Spice mix: 1 1/2 tsp onion powder, 1 tsp ground cumin, 1/2 tsp red pepper flakes, 1/2 tsp ground coriander, 1/2 tsp ground caraway seeds, 1/2 tsp smoked paprika powder, 1/2 tsp turmeric powder, 1/2 tsp minced fresh ginger, 1/2 tsp brown sugar, sea salt, and pepper to taste
  • 2 dried bay leaves
  • 2 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 1/8 cup coconut milk or coconut cream (optional)

Instructions

  • Heat oil in a LARGE pot over medium heat and add the chopped onion. Cook for 3 minutes, then add garlic, carrot, and celery, and cook for 3 more minutes.
  • Add the spice mix, the lentils, cauliflower, and broth and bring to a boil.
  • Now add the bay leaves and cook the soup with a lid on for about 5 minutes.
  • Then add the chopped tomatoes and stir. Let the soup simmer for a further 20-25 minutes or until the lentils are cooked but not mushy.
  • Finally, add the soy sauce and balsamic vinegar. You can also add coconut milk or cream but this step is optional.
  • Garnish with fresh herbs and enjoy! Can be also served with rice or bread.