This creamy lentil soup will satisfy every tastebud in the most comforting way! It’s a delicious and balanced soup with fiber, protein, and healthy fats that is perfect for winter meal prep.
Creamy Lentil Soup
Creamy Lentil Soup is just what the dietitian ordered! It’s packed with vitamins and nutrients from iron, to B vitamins, antioxidants, protein, and so much more. This is the kind of meal that will leave you satisfied and feeling good. I recommend you make a big batch to freeze or keep it in individual containers because you’ll definitely want seconds and thirds.
This creamy lentil soup is also perfect for a Thanksgiving side dish as it has rich umami flavors and a variety of hearty textures. I highly recommend giving it your own twist. Check out the ingredient list and substitute options below to make it your own.
Creamy Lentil Soup Highlights:
- Incredibly delicious and comforting
- Easy to make
- Nutrient-dense and balanced
- Meal prep-friendly
- Kid-friendly
- Minimal dishes used
Ingredients and substitutes:
- Lentils: I highly recommend using green or brown lentils. Red lentils can work too but they break down easier so that will result in a mushy soup. Totally okay for some who love it that way!
- Sweet Onion: Adds a touch of sweetness for more depth in flavor but you can also use white or yellow onion.
- Veggies: This recipe calls for carrots, mushrooms, tomatoes, and onions. I highly recommend using mushrooms for that meatiness. If you have shiitake mushrooms even better! Other good vegetable options include celery, potatoes, spinach, kale, or whatever your heart desires.
- Vegetable broth: I love using Better than Bouillon paste mixed in warm water. Saves money, and packaging, and tastes really good.
- Dark soy sauce: This is used to add a bit more umami flavor and to brown the mushrooms. You can also use Tamari (gluten-free), liquid aminos, or salsa Maggi.
- Oil: I recommend using olive or avocado oil.
- Nutritional yeast: Optional but it does add more umami flavor and a bit of nuttiness!
- Herbs de Provence: If you don’t have this herb mix, you can use a bit of oregano, dried basil, thyme, and rosemary.
- Cashews: Cashew cream is a great way to add creaminess to this soup. However, you can also use coconut cream instead or blend silken tofu with about two tablespoons of olive oil.
More Comforting Soups:
Mexican meatball Soup (Albondigas)
Sopa de Coditos (Mexican Elbow Soup)
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Creamy Lentil Soup
- Total Time: 30 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
This creamy lentil soup will satisfy every tastebud in the most comforting way! It’s a delicious and balanced soup with fiber, protein, and healthy fats that is perfect for winter meal prep.
Ingredients
- 1 cup green or brown lentils, dry
- ½ sweet onion, diced
- 1 large carrot, diced
- 1 cup mushrooms, sliced
- 3 garlic cloves, minced
- 1 tomato, diced
- 2 tbsp nutritional yeast (optional)
- ½ cup raw cashews, soaked
- 4 cups vegetable broth
- 1 tbsp dark soy sauce
- 1 teaspoon dried herbs de Provence
- Salt and Pepper to taste
- 2 tbsp oil
Instructions
- Add oil to pot on medium heat. Add diced onions and cook for 2 minutes.
- Next, add garlic and cook for 1 minute. Add mushrooms, diced tomato, and soy sauce, and cook for another 5-7 minutes.
- Make some room in the pot to add in nutritional yeast and toast for about 1 minute. Add in the herbs de Provence and let everything cook for another 1-2 minutes.
- Pour in the vegetable broth and bring to a boil. Bring down to a simmer and add in the lentils and carrots. Cover pot and simmer for about 15 minutes until lentils and carrots are cooked.
- Meanwhile, add the soaked cashew into a blender along with some vegetable broth from the pot. Blend until extra smooth. Add into the soup toward the end when the lentils are almost done cooking.
- Mix everything well and serve with fresh parsley on top and a side of crackers or toasted bread.
- Prep Time: 10
- Cook Time: 20
- Category: Soups
- Method: Stove
- Cuisine: American
Nutrition
- Serving Size: 1 cup
