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Loaded Coconut Lentil Soup

  • prep time: 10 min
  • total time: 30 min
  • serves: 4 people
  • calories: 627 1 serving
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This Loaded Coconut Lentil Soup has all the hallmarks of being the ultimate comfort food - which is why it’s such a surprise to discover that it's vegan! Not to mention, it’s an excellent way to elevate your can of Campbell’s® Condensed Tomato Soup. Creamy coconut milk seasoned with minced garlic adds depth to the pantry staple, making a flavorful foundation for simmering hearty lentils and tender veggies. With minimal prep and simple cooking steps, this one-pot wonder is a testament to how effortless delicious vegan cooking can be. 

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Ingredients

  • 2 teaspoons vegetable oil or coconut oil
  • 1 1/2 cups frozen mirepoix mix (diced carrot, celery, onion), thawed or fresh
  • 2 cups packed chopped leafy greens (kale, collards, spinach, etc.)
  • 1 tablespoon minced garlic (about 3 medium cloves)
  • 1 can (10.75 ounces) Campbell’s® Condensed Tomato Soup
  • 1 can (15 ounces) lentils, drained or 8.8 ounces steamable lentils pouch or 2 cups cooked lentils
  • 1 can (14 ounces) unsweetened coconut milk or cream
  • 1/2 cup water
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Instructions

  • Tips

    • Make It Spicy: Swap in Campbell's® Condensed Spicy Tomato Soup in place of our non-spicy, iconic Tomato Soup.
    • If you prefer less intense coconut flavor, you can reduce the coconut milk by half and increase the water to 1 cup.
    • Try with a squeeze of fresh lime juice for a spark of flavor and freshness.
    • If a touch of heat is desired, add 1/8 teaspoon cayenne pepper and/or curry powder. Add with the green and garlic in Step 2.
    • For the mirepoix, you can also substitute 1/2 cup each finely diced onion, celery and carrot.

  • Step 1

    Heat the oil in a 3-quart saucepan over medium heat.  Add the thawed mirepoix and stir. Let sweat for 3-5 minutes until vegetables begin to soften and onions become translucent. 

  • Step 2

    Add the greens and garlic and stir well until the greens just begin to wilt and the garlic becomes fragrant, about 2 minutes. Add the tomato soup, lentils, coconut milk and water. Stir well, and cover with a lid. Reduce heat to medium-low. Cook until vegetables are tender and lentils are heated through (about 15 minutes) and season to taste with salt and pepper. 

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Calories 627
Total Fat 24 g
Sat. Fat 19 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 352 mg
Total Carb 81 g
Dietary Fiber 12 g
Sugar 9 g
Protein 27 g
Vitamin D 0 %DV
Calcium 6 %DV
Iron 57 %DV
Potassium 28 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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