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Blended Lentil Soup

Author Kath Younger


  • 2 cups chicken or veggie broth
  • Can diced tomatoes
  • 1 cup lentils green or brown, red would get mushy
  • 2 carrots
  • 2 celeries
  • 2 garlic cloves
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1 cup coconut milk


  • Chop the veg and crush the garlic.
  • And put everything in the pot BUT the coconut milk. Crank to low for 6-7 hours until lentils are tender, then change to just warm.

When you’re 20 minutes from dinnertime, add the coconut milk (I had it curdle on me once so I don’t add it at the beginning). Stir:

  • Since I am clearly obsessed with my Vita-mix, blend for a creamy soup!
  • Topped with a few chopped roasted almonds.