Creamy Red Lentil Tomato Soup
Cozy, protein-packed, and one of my go-to fall comfort meals.
Ingredients
- 1 tbsp olive oil
- 2 whole onions, diced
- 5 whole cloves of garlic, diced
- 2 whole carrots, chopped
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp turmeric
- 2 tbsp tomato paste
- 2 cups dry red lentils, rinsed
- 28 oz canned diced tomatoes
- 4 cups vegetable broth
Cashew Cream
- ½ cup raw cashews, soaked in water
- ½ cup water
Instructions
- Heat oil in a large pot over medium heat. Sauté onion, carrot, and garlic for 5 minutes until softened.
- Add cumin, smoked paprika, turmeric, and tomato paste. Stir 1–2 minutes until fragrant.
- Add rinsed red lentils, diced tomatoes, and broth. Bring to a boil, reduce to low, and simmer 15–20 minutes or until lentils are soft and breaking down.
- Blend with an immersion blender for a silky finish or leave it chunky for texture.
- Stir in cashew cream and lemon juice. Season generously with salt + pepper.
Notes
Serve with
- Crispy sourdough
- Avocado toast
- A swirl of Greek yogurt or cottage cheese for extra protein
- A side salad for crunch
- Or your favorite roasted veggies
Calories: 330kcal, Carbohydrates: 48g, Protein: 19g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 865mg, Potassium: 970mg, Fiber: 20g, Sugar: 7g, Vitamin A: 817IU, Vitamin C: 16mg, Calcium: 86mg, Iron: 7mg