Creamy Tomato Lentil Soup

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

1. Nutrient-Rich: Lentils and black beans provide a good dose of protein and fiber.
2. Flavorful: The combination of spices and herbs make this soup incredibly tasty.
3. Versatile: You can easily make it vegan or add your favorite protein.
4. 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

1. Heat 1 Tbsp of ghee or olive oil in a large pot.
2. Add the chopped onion, bell peppers, minced garlic, diced green chiles, and spices.
3. Sauté until the veggies are soft.

Step 3: Add the Liquids and Tomatoes

1. Stir in the cashew cream, bone broth, and water.
2. Add the fire-roasted tomatoes, diced tomatoes, and tomato paste.
3. Combine everything well.

Step 4: Blend and Boil

1. Use an immersion blender to blend the soup until smooth.
2. Bring the soup base to a boil.

Step 5: Add Beans, Lentils, and Optional Corn

1. Once boiling, add the drained and rinsed black beans and lentils.
2. Optional: Add 1 cup of corn at this point if you like.
3. Let the soup cook on medium heat for 25 minutes.

Step 6: Final Blend and Season

1. Use the immersion blender again to coarsely incorporate the lentils and beans.
2. 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