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Lentil Soup with Coffee Pudding

moka coffee pot
This vegan lentil soup with coffee pudding serves up hearty nutrition alongside a cheeky dessert twist. It’s plant-based, cozy, and surprisingly delicious.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 280 kcal

Ingredients
  

For Lentil Soup:

  • 1 cup dried brown lentils rinsed
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 2 carrots diced
  • 4 cups vegetable broth
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1 tbsp olive oil

For Coffee Pudding:

  • 2 cups unsweetened almond milk
  • 1/4 cup instant coffee granules
  • 1/4 cup sugar or maple syrup
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Sauté onions, garlic, and carrots until softened (about 5 minutes).
  • Add lentils, cumin, paprika, salt, and pepper. Stir well.
  • Pour in vegetable broth, bring to a boil, then reduce heat. Simmer for 35 minutes or until lentils are tender.
  • While soup simmers, whisk cornstarch into 1/2 cup almond milk until smooth.
  • In a saucepan, heat remaining almond milk, coffee granules, and sugar until hot but not boiling.
  • Slowly add cornstarch mixture, stirring constantly until thickened (about 5 minutes).
  • Remove from heat, stir in vanilla extract, and let cool slightly.
  • Serve lentil soup hot, followed by chilled coffee pudding for dessert.

Notes

Nutritional Values (Per Serving)

Calories: 280
Total Fat: 4g
Saturated Fat: 0.5g
Carbohydrates: 45g
Fiber: 12g
Protein: 15g

Vitamins and Minerals (Per Serving)

  • Iron: 30%
  • Calcium: 20%
  • Vitamin A: 15%
  • Vitamin C: 10%
  • Magnesium: 15%

Additional Notes/Tips

  • Add a splash of coconut milk to the soup for extra creaminess.
  • Use freshly brewed espresso if instant coffee isn’t your jam.
  • Spice it up with a dash of chili flakes if you’re feeling feisty.
  • Store leftovers separately to keep pudding silky smooth.