Creamy Lentil Vegetable Soup

$9.19 recipe / $2.30 serving
by Beth - Budget Bytes
4.78 from 18 votes
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I’m so all about the hearty soups and stews this time of year and I’ve been kind of obsessed lately with using coconut to make savory soups and stews creamy. This Creamy Lentil and Vegetable Soup started out as a lentil mushroom soup, but then I decided to toss in the extra veggies I had in my fridge. The end result was a super cozy bowl full of colors, flavors, and textures that made all of my Autumn cottage-core dreams come true. 🥰

Close up overhead view of a bowl of creamy lentil vegetable soup with bread on the side.

What Kind oF lentils to Use

I used quick-cooking brown (or green, depending on where you are) lentils for this recipe. If you’re unsure of the type of lentil you have, check the cooking instructions on the package. You’ll want a variety that cooks with about 20 minutes of simmering with no soaking required.

I don’t suggest using red or yellow lentils for this recipe because they break down very quickly when cooked and you’ll end up with a texture closer to mashed potatoes than soup in the end.

Coconut Alternatives

I used full-fat coconut milk (the kind in a can, not the kind meant for use as a dairy milk alternative) for this soup because it’s an easy way to make soups ultra-rich and creamy without using dairy. If you’re not trying to avoid dairy you can simply use a splash or two of heavy cream. OR, if you want to make this a simply brothy soup, just skip the cream all together!

What to Serve with Creamy Lentil Vegetable Soup

This creamy, cozy soup is just begging for some good bread for dipping. Whip up a batch of some homemade no-knead bread or soda bread and you’ll be in heaven.

How to Store

To store this soup, first divide it into single-serving portions to facilitate quicker cooling. Store the soup in the refrigerator for 4-5 days, or once chilled, transfer to the freezer for longer storage (up to three months). You can reheat the soup in the microwave or in a sauce pot over medium-low heat, stirring often.

Overhead view of a pot of creamy lentil vegetable soup
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Creamy Lentil Vegetable Soup

4.78 from 18 votes
This Creamy Lentil Vegetable Soup is a medley of colors, flavors, and textures all in a hearty and inexpensive bowl. It's vegan, too! 
Close up side view of a bowl of creamy lentil vegetable soup.
Servings 4 1.5 cups each
Prep 15 mins
Cook 40 mins
Total 55 mins

Ingredients

  • 16 oz. mushrooms ($3.98)
  • 2 Tbsp cooking oil ($0.08)
  • 3 carrots ($0.57)
  • 3 ribs celery ($0.55)
  • 1 yellow onion ($0.37)
  • 2 cloves garlic ($0.16)
  • 1/2 tsp dried thyme ($0.05)
  • 1/2 tsp rubbed sage ($0.05)
  • 1/2 tsp dried rosemary ($0.05)
  • 1 cup brown lentils ($0.61)
  • 3 cups vegetable broth ($0.39)
  • 1 13.5oz. can full-fat coconut milk ($2.29)
  • 1/2 tsp salt ($0.02)
  • 1/4 tsp pepper ($0.02)

Instructions 

  • Rinse the mushrooms to remove any dirt or debris, then slice them into thick slices.
  • Add the mushrooms to a large soup pot or Dutch oven along with the cooking oil and a pinch of salt and pepper. Sauté the mushrooms over medium heat until the mushrooms have released all of their water and it has evaporated out of the pot.
  • Meanwhile, dice the carrots, celery, and onion, and mince the garlic. Add the carrot, celery, onion, and garlic to the soup pot along with the thyme, sage, and rosemary. Continue to sauté the vegetables until the onions are soft and translucent.
  • Add the lentils and vegetable broth to the pot. Stir to combine, then place a lid on the pot and turn the heat up to high. Allow the soup to come to a boil, then reduce the heat to medium-low and let it simmer for about 20 minutes, or until the lentils are tender.
  • Once the lentils are tender, add the coconut milk, stir to combine, and let it simmer for another five minutes.
  • Finally, taste the soup and add salt and pepper to taste. We used about ½ tsp salt and ¼ tsp pepper. Enjoy the soup hot with bread for dipping!

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Equipment

Nutrition

Serving: 1.5cupsCalories: 522kcalCarbohydrates: 49gProtein: 19gFat: 31gSodium: 1076mgFiber: 20g
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Close up side view of a bowl of creamy lentil vegetable soup.

How to Make Creamy Lentil Vegetable Soup – Step by Step Photos

Sliced mushrooms in a soup pot.

Rinse 16oz. mushrooms to remove any dirt or debris, then cut them into thick slices. Add the sliced mushrooms to a large soup pot along with 2 Tbsp cooking oil and a pinch of salt and pepper.

Sautéed mushrooms in the pot.

Sauté the mushrooms over medium heat until they’ve released all of their water and the water has evaporated from the bottom of the pot.

Chopped vegetables added to the pot.

While the mushrooms are sautéing, dice three carrots, dice three ribs of celery, dice one yellow onion, and mince two cloves of garlic. Add the onion, celery, carrot, and garlic to the pot along with ½ tsp dried thyme, ½ tsp rubbed sage, and ½ tsp rosemary.

Sautéed vegetables and herbs in the pot.

Continue to sauté over medium heat until the onions are soft and translucent.

Lentils in the pot and vegetable broth being poured in.

Add one cup of uncooked brown lentils to the pot along with three cups of vegetable broth. Stir to combine.

Simmered soup in the pot.

Place a lid on the pot, turn the heat up to high to bring the soup up to a boil, then immediately turn the heat down to medium-low. Let the soup simmer over medium-low for about 20 minutes, or until the lentils are tender.

Coconut milk being poured into the soup.

Add one 13.5oz. can of full-fat coconut milk to the soup and stir to combine. Let the soup simmer for an additional five minutes.

Finished soup in the pot with a spoon.

Taste the soup and add salt and pepper to taste. Remember, adding a bit of salt helps amplify the flavors in the soup. I added about ½ tsp salt and ¼ tsp freshly cracked pepper.

Overhead view of a bowl of creamy lentil vegetable soup with a piece of bread.

Serve your delicious creamy lentil vegetable soup hot with some hearty bread for dipping!

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  1. This was delicious! Much more veggie-ful than the cream of mushroom soup I loved growing up. Great texture and herbal flavors. I like coconut milk but wanted a more classic creamy flavor this time, so I used a scoop of sour cream and upped the broth to 4 cups.

  2. This looks great, can’t wait to try. Does the coconut milk make it taste like coconut, or does the taste boil off?

    1. The coconut milk rounds out the flavors, and it makes it more floral than coconut like. XOXO -Monti

  3. I replaced the fresh mushrooms with canned stems and pieces because I just didn’t feel like chopping (it was slightly cheaper), and this still killed it. Perfect for autumn.

  4. So easy, so delicious. My spouse couldn’t stop raving about it, and the tiny bit that was leftover after dinner made an amazing lunch. This will be in heavy rotation this winter, thank you!