Hello, HeyHaileyFam!
Today, I’m sharing a recipe that’s not only hearty and delicious but also incredibly versatile. Whether you’re vegan, vegetarian, or a meat-lover, this Creamy Tomato Lentil Soup has something for everyone. It’s a one-pot wonder that’s perfect for weeknight dinners, meal prep, or even a cozy night at home.
Why This Soup is a Must-Try
- Nutrient-Rich: Lentils and black beans provide a good dose of protein and fiber.
- Flavorful: The combination of spices and herbs make this soup incredibly tasty.
- Versatile: You can easily make it vegan or add your favorite protein.
- Easy to Make: One pot and about 60 minutes are all you need!
Ingredients
For the Soup Base
- 1 Tbsp Ghee or Extra Virgin Olive Oil
- 1/2 Large Onion, chopped
- 2 Bell Peppers, chopped
- 2 Heaping tsp Garlic, minced
- 1 Can Diced Green Chiles
- 2 tsp Chili Powder
- 4 tsp Cumin
- 2 tsp Oregano
- 1 tsp Salt
For the Liquid
- 1 Cup Cashew Cream (Simple Cashew Cream Recipe)
- 2 Cup Bone Broth (or Veggie Stock for vegan option)
- 1 Cups Water
For the Tomato Base
- 1 28-oz Can Fire Roasted Tomatoes
- 2 15-oz Cans Diced Tomatoes
- 2 Cans Tomato Paste
Additional Ingredients
- 2 Cans Black Beans, drained and rinsed
- 1.5 Cups Lentils, rinsed and drained
- 3 Tbsp Lime Juice
- Optional: 1 Cup Corn
Garnish
- Cheese, Cilantro, Green Onions, Sour Cream, Tortilla Strips
Equipment Needed
- Large Pot – Le Creuset 7 Qt
- Immersion Blender – KitchenAid Immersion Blender
- Measuring Cups – Pyrex Glass Measuring Cup Set
- Spoons – Calphalon Wood Spoon Set
- Cutting Board – Walnut End Grain Cutting Board
- Knife – ZWILLING knife set
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Instructions
Step 1: Prepare the Cashew Cream
Prepare the cashew cream according to your favorite recipe. If you’re in a hurry, I have an easy recipe that doesn’t require overnight soaking. You can check it out here – Simple Cashew Cream Recipe.
Step 2: Sauté the Veggies
- Heat 1 Tbsp of ghee or olive oil in a large pot.
- Add the chopped onion, bell peppers, minced garlic, diced green chiles, and spices.
- Sauté until the veggies are soft.
Step 3: Add the Liquids and Tomatoes
- Stir in the cashew cream, bone broth, and water.
- Add the fire-roasted tomatoes, diced tomatoes, and tomato paste.
- Combine everything well.
Step 4: Blend and Boil
- Use an immersion blender to blend the soup until smooth.
- Bring the soup base to a boil.
Step 5: Add Beans, Lentils, and Optional Corn
- Once boiling, add the drained and rinsed black beans and lentils.
- Optional: Add 1 cup of corn at this point if you like.
- Let the soup cook on medium heat for 25 minutes.
Step 6: Final Blend and Season
- Use the immersion blender again to coarsely incorporate the lentils and beans.
- Stir in 3 Tbsp of lime juice for a zesty kick.
Step 7: Garnish and Serve
Garnish with your choice of cheese, cilantro, green onions, sour cream, and tortilla strips.
Nutritional Info (Approximate)
- Calories: 300
- Protein: 18g
- Fat: 10g
- Carbs: 40g
- Fiber: 12g
And there you have it—a Creamy Tomato Lentil Soup that’s as versatile as it is delicious. Give it a try and let me know how you liked it in the comments below. Happy cooking!
Love, Leilani
Creamy Tomato Lentil Soup: A Hearty Meal for Any Season!
Ingredients
- 1 TBLS Ghee
- 1/2 Large Onion
- 2 Bell Peppers
- 2 Heaping TBLS Garlic
- 1 Can Diced Green Chilis
- 2 TSP Chili Powder
- 4 TSP Cumin
- 2 TSP Oregano
- 1 TSP Salt
- 1 Cup Cashew Cream (Please See Recipe)
- 2 Cup Bone Broth
- 1 Cup Water
- 1 - 28oz Can Fire Roasted Tomato
- 2 - 15oz Can of Diced Tomato
- 2 - 8oz Can of Tomato Paste