Loaded Coconut Lentil Soup
Loaded Coconut Lentil Soup is a comforting, vegan dish that transforms Campbell’s® Condensed Tomato Soup with creamy coconut milk and garlic. The addition of hearty lentils and tender veggies creates a rich and flavourful meal.
Total Time
35 min
Made with
250 mL (1 cup)
13
- 1 cup 250 mL Lentils, dry, rinsed
- 2 Tbsp 30 mL Olive oil
- 1 cup 250 mL Onion, thinly sliced
- 1 ½ Tbsp 45 mL Garlic, minced
- 1 cup 250 mL Carrots, diced
- 1 cup 22.5 mL Celery, diced
- 1 can (48 oz) 1.36 L (1 can) Classic Tomato
- 1 cup 250 mL Water
- 1 tsp 5 mL Kosher salt
- 2 ¼ cups 750 mL Coconut milk, unsweetened
- 3 cups 750 mL Spinach, fresh
- Prepare lentils according to package directions. Reserve for later use.
- In a large sauce pot, heat oil over medium heat. Add onions. Cook for 3 minutes.
- Add garlic and cook for 1–2 minutes.
- Add carrots and celery. Sauté for 5 minutes to soften.
- Add Campbell’s® Condensed Tomato Soup, water, kosher salt, and coconut milk.
- Reduce heat and simmer until vegetables are tender.
- Add spinach and stir until wilted.
CCP: Heat to a minimum internal temperature of 74°C (165°F) for 1 minute.
CCP: Hold for hot service at 60°C (140°F)
To Serve
- Portion 250 mL (1 cup) into a bowl. Serve immediately.
Tips
Can also use Campbell’s® Condensed Reduced Sodium Tomato soup, 12 x 1.36 L (48 oz), code #18987
Nutrition Facts
Per
250 mL (1 cup)
Calories
Total Fat
0
g
Saturated Fat
0
g
+ Trans Fat
Total Carbohydrate
0
g
Dietary Fibre
0
g
Sugars
0
g
Protein
0
g
Cholesterol
0
mg
Sodium
0
mg
Potassium
0
mg
Calcium
0
mg
Iron
0
mg
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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