Creamy Lentil Soup
This Creamy Lentil Soup is inspired by my abuelitas sopita de lentejas with just a touch of creaminess.
PREP TIME
10
COOK TIME
35
TOTAL TIME
45
INGREDIENTS
Serves 5-6 people
- 4 cups vegetable broth
- 6 cups filtered water, divided
- 1/2 lb (1 1/2 cups) lentils
- 3 tbsp olive or avocado oil
- 3 roma tomatoes, toughly chopped
- 1/2 white onion, roughly chopped
- 3 cloves garlic, peeled
- 2 celery ribs, finely diced
- 2 large carrots, finely diced
- 3 Yukon gold potatoes, finely diced
- 1 serrano
- 1 tsp salt
- 1/2 cup raw cashews
- 1 cup water
- small handful cilantro
- limes for garnish
EQUIPMENT
- Large Pot
- Blender or food processor
Instructions
vIDEO INSTRUCTIONS
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- Place the cashews in a cup or bowl and cover with hot water and let them soak while you prepare the rest of the soup.
- Rinse and strain lentils well.
- To a pot over medium heat, add 3 tbsp oil. Once hot, add lentils & fry for 1 minute. Stir consistently then add in 4 cups vegetable broth & 4 cups water. Let them simmer for 15 minutes.
- Meanwhile in a blender add the tomatoes, onion, garlic and 1 cup water and blend on high till smooth.
- Add the blended mixture to the lentil and continue to simmer.
- Finely dice the potatoes, celery & carrots. Cut a slit in the serrano.
- Add the potatoes to the lentils and cook for 7 minutes then add in the chopped celery and carrots and the serrano. Add 1 tsp salt and let this simmer for 10-14 minutes over medium heat.
- Drain cashews and place in blender with 1 cup of water and blend on high for 1 minute then add to lentil soup. Mix and continue to simmer. Taste and add salt and pepper to your liking.
- Serve with fresh cilantro and a squeeze of fresh lime juice!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
