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
Units
Scale
- 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
