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.
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 garlic and greens, 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.
