Cream of Lentil Blender Soup

This recipe for creamy of lentil blender soup is a “5 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Christina Coopman.

Christina says, “Not only do I love this creamy of lentil soup because it is super quick, but by not cooking the vegetables that much I get that added kick of nutrition and flavour!”

Special Diet Notes & Options: Cream of Lentil Blender Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and all around allergy-friendly.

Christina Coopman

Cream of Lentil Blender Soup

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Cook Time 5 minutes mins

Total Time 5 minutes mins

Servings: 2 meal soups or 4 side soups

Course: Main

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 1 ½ cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage
• ¼ of a large onion roughly 1/3 cup
• 1 medium clove of garlic
• ¼ inch ginger root
• 1 can lentils 540ml, divided
• ½ teaspoon lemon juice
• ½ teaspoon ground cumin
• 2 teaspoon vegetable bouillon powder
• ½ to 1 teaspoon chili sauce depending on spice preference
• 2 green onions optional for garnish

Method

 

1. Place coconut milk in a large pot on high heat to bring to a boil.
2. Roughly chop the onion, garlic and ginger and add to coconut milk.
3. Rinse the lentils and add half of them to the pot.
4. Add in lemon juice, cumin, bouillon powder and chili sauce. Continue to cook over high heat for approximately 2 minutes until vegetables have just started to soften.
5. Remove from heat and add to blender. Puree until smooth. While blending, slice green onions for garnish.
6. Split leftover lentils into bowls and pour the puree over them.
7. Garnish with green onions. Enjoy!

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