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Creamy Lentil Asparagus Soup

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Adjust Servings:
1 Cup Green/brown Lentils Cook ahead. I have not used tinned for this recipe.
4-5 Twigs Asparagus Chopped in small( see pic)
1 Large Onions Diced
4 Sticks Celery Diced
2 Medium Carrots Diced
1 Cup Kale Finely chpped
½ Tsp Ground Cumin
½ Tsp Paprika
½ Tsp Thyme
¼ Tsp Tumeric
½ Tsp Ground ginger organic
1 Tbsp Coconut oil
2 Tbsp Tomato Paste
½ Cup Creeam Dairy/Coconut/organic
200 ml Vegetable stock good quality is better taste
Salt and Pepper

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Creamy Lentil Asparagus Soup


    This Creamy Lentil Soup is so flavoursome and delicious you keep wanting more. I suggest you make a big batch as you will not get bored of this one.

    • 35
    • Serves 4
    • Medium




    I developed this flavour for the Creamy Lentil Asparagus soup and it is so delicious and unique.




    Firstly, mix all the spices into a paste with the coconut oil, and set aside. In a sauce pan add water about 2 cups and cook lentils for 10 minutes or until cooked.


    In a fry pan add 2 tablespoons of coconut oil add the onions and stir fry for 3 minutes add the spice paste and keep stirring for 2 minutes until fragrant. Add the tomato paste, carrots, kale and the celery and stir for 3 minutes until they start to soften but not quite. Add a bit of stock if it starts to stick to the pan.


    Add the lentils to the carrot mix and stir to combine together. Add the stock and cover then let it simmer for 2 more 2 more minutes. Add the asparagus on the top and and the cream. Stir to combine. Serve with rice or as is. Enjoy!


    My name is Angie, and welcome to my Blog! I love to cook and stay healthy and want to share that passion with you. Here you will find many delicious and healthy options recipes that are mainly plant-based and easy to make for everyone on many occasions.

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