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.
![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.](https://healthysimpleyum.com/wp-content/uploads/2023/11/creamy-lentil-soup-3-778x1024.jpg)
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 in a bowl with mushrooms.](https://healthysimpleyum.com/wp-content/uploads/2023/11/creamy-lentil-soup-6-802x1024.jpg)
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.
![easy lentil soup recipe.](https://healthysimpleyum.com/wp-content/uploads/2023/11/creamy-lentil-soup-4-781x1024.jpg)
More Comforting Soups:
Mexican meatball Soup (Albondigas)
Sopa de Coditos (Mexican Elbow Soup)
Print![creamy lentil soup in a bowl.](https://healthysimpleyum.com/wp-content/uploads/2023/11/creamy-lentil-soup-1-150x150.jpg)
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
- 1/2 sweet onion, diced
- 1 large carrot, diced
- 1 cup mushrooms, sliced
- 3 garlic cloves, minced
- 1 tomato, diced
- 2 tbsp nutritional yeast (optional)
- 1/2 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