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Creamy Tomato Soup with Lentils

Creamy Tomato Soup with Lentils

Chances are, sometime in your life, you have had creamy tomato soup. Whether it was your mom trying to force feed it to you as a child or wrapped up in front of the fireplace on a cold winters night. And from this, you have warm and fuzzy memories and a real love for tomato soup (or at least I hope so). But you have decided at some point to go vegan, and all of those warm fuzzy memories came crashing down while trying to find the perfect recipe.

Well fear not my friends, for I have come to save the day! 

Creamy tomato soup with lentils, sounds easy? That's because it is! 

To make this recipe you will need 11 ingredients, and 30 minutes. You will also need some basic kitchen utensils and pots. Don't forget to have a spare spoon handy to 'test' your soup as you make it - this is my secret code word for snacking as I go, I simply can't resist!

For the base of your soup, you will have olive oil and onion. Many people get wary around oils, but olive oil is high in mono-saturated fats (the good kind!) and high in antioxidants. All things should be used in moderation, but don't be shy with this one. 

We then layer in paprika, bay leaves, and lentils. This provides us with great taste as well as some daily essential nutrients such as iron, vitamin A, vitamin E, potassium, and calcium. Bay leave are also known for their anti-inflammatory properties and detoxify the body. 

To serve, we add some coconut milk. This acts as the icing on the cake in both taste and nutritional value. By adding coconut milk, we are nourishing our bodies with a healthy dose of fibre, vitamin C, magnesium, and a whole bunch of minerals (too many to list). 

This creamy tomato soup with lentils is the perfect appetiser or light meal because it's:

  • Filling and high in fibre.
  • Easy to make.
  • Will store well and is travel-friendly.
  • Perfect for all weather.
  • Full of healthy, healing nutrients.

Once you have prepared your creamy tomato soup, you can store any leftovers (if you don't go back for seconds) in an airtight container for 3-4 days. You may also wish to make a big batch up and store it in the freezer - perfect for planning ahead or last minute meals. This recipe will make one serve but if you require more, simply increase the ingredients list to meet your needs. 

So please, I urge you to head to the kitchen and whip up some of the incredible creamy tomato soup. You will thank yourself later! 

If you are looking for another great vegan soup recipe, head over and check out my 'Chilled Green Pea and Onion Soup.'

Ingredients
4
Prep time
10 minutes
Total time
Category: Appetizer
Serves: 4
Allergens: Coconut, Olives, Tomatoes

Ingredients

  • 2 leaves bay leaf
  • 12 tsp black pepper (ground)
  • 13 cup coconut milk
  • 1 cup mix lentils
  • 3 tablespoons olive oil
  • 1 tsp paprika powder
  • 12 tsp sea salt
  • 3 medium tomato (chopped)
  • 13 cup tomato paste
  • 1 cup vegetable broth
  • 1 medium yellow onion (chopped)

Directions

  1. Heat up olive oil in a sauce pot and sauté onion until soft.
  2. Add paprika, bay leaves and lentils, fry for 1-2 minutes until fragrant and add chopped tomatoes, tomato paste and vegetable stock.
  3. Bring to a boil over high heat and let it cook for 15-20 minutes, add more water if the soup gets too dry.
  4. Season to taste with salt and pepper and swirl some coconut milk into the soup just before serving.
  5. You can serve the soup as it is or you can choose to blend it.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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