Anyone who knows me can tell you that I’m a sucker for a big bowl of piping-hot homemade soup. Though not necessary, I would have loved a good slice of homemade bread to go with this lentil soup for dipping and general finger-licking goodness.
This recipe has an amazing complexity, mainly due to the caramelized onions and fresh tomatoes. These two ingredients give a sweetness to the soup that doesn’t require processed ingredients – and that’s a huge bonus. I’m always trying to balance the flavors for my recipes, and this one didn’t need a single dash of salt, crack of pepper, or drop of agave.
I really despise bloggers who tell their life story before every recipe, so I’ll just cut to the chase!
Recipe: Creamy Lentil Soup
Prep time: 5 minutes | Cook time: 2 – 3 hours | Servings: 6-8
Ingredients / Cookware
I make this soup with a cast iron pan and an instant pot. If you don’t have either of these things, but have an oven safe dish and a stock pot, that’s perfectly fine. It just might take you a bit longer to cook the lentils down to mush, which is what we want.
- 2 tbsp vegan butter
- 1 cup red lentils
- 3 vine fresh tomatoes, diced
- 2 yellow onions, sliced thin
- 5 cloves of garlic, roughly smashed
- 1 tsp veggie stock base (like better than bouillon)
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried oregano and/or marjoram
- 1 lg carton veggie broth (48oz)
- 3 cups unsweetened non-vanilla plant milk (my favorite is homemade 1:1 almond:walnut)
- Preheat your oven to 350 degrees and bring your oven-safe skillet to medium-high temp.
- Toss your onions and ‘butter’ into the pan and cook them until they are caramelized (you’ll have to turn your heat down to medium-low as to not burn them at some point) – this can take quite a while. If you don’t want to take the time to do this, that’s fine, but it will make a huge difference in the taste of your soup. If you’d like to watch a demonstration of this technique, take a look at this YouTube video.
- When your onions are cooked thoroughly, add your smashed garlic and chopped tomatoes. Splash some veggie broth into the pan (about 1/4 cup), and pop the pan into the oven. Set a timer for 1 hour, but if the mixture starts looking dry, you can pull it out sooner.
- Transfer your tomato and onion base to your instant pot. Dump the remaining veggie broth, lentils, stock base, and spices into the pot as well. Seal the instant pot and set it to pressure cook for 35 minutes.
- Upon releasing the pressure and opening the lid, you should see that the lentils have completely broken down. If they haven’t, you’ll need to cook the whole mixture a bit longer – it’s really important that the lentils be disintegrated so that the soup comes out smooth.
- Transfer your soup into a high speed blender and, working in batches, puree your soup.
- Stir in your nut milk to add some extra creaminess, or simply eat the soup as is!
That’s all for now, lovelies. I don’t have too many pictures of this recipe, for which I apologize. Please leave me some comments and/or photos below to let me know if you liked this recipe!
Until next time,