Golden Lentil Soup
This golden lentil soup is cozy, nourishing, and loaded with veggies, red lentils, and warming spices—vegan, dairy-free, and gluten-free comfort in a bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American, Plant-Based
- Diet: Vegan
Ingredients
For the Soup:
1½ cups raw cashews
1 cup boiling water
4 tbsp olive oil, divided
3 carrots, peeled and finely chopped
3 stalks celery, finely chopped
1 small onion, finely chopped
4 cloves garlic, minced
2 tsp salt, divided (plus more to taste)
1 tsp smoked paprika
½ tsp cumin
1 tsp turmeric
1 tsp ginger
1½ tsp ground black pepper
1½ cups red lentils
2 cups finely chopped butternut squash
6 cups broth (vegetable broth for vegan option; chicken bone broth for added richness)
½ lemon, juiced
For the Croutons:
5–6 cups cubed sourdough bread
2 tbsp olive oil
1 tsp salt
½ tsp ground black pepper
1 tsp garlic powder
Instructions
Soak Cashews:
Place cashews in a bowl and cover with boiling water. Set aside to soften while soup cooks.
Sauté Veggies:
In a large pot, heat 2 tbsp olive oil over medium heat. Add chopped carrots, celery, onion, and garlic. Season with ½ tsp salt. Sauté until softened and fragrant, about 5 minutes.
Spice It Up:
Stir in smoked paprika, cumin, turmeric, and ginger. Cook 1–2 minutes to toast spices.
Add Base Ingredients:
Add red lentils, butternut squash, and broth. Season with 1 tsp salt and 1 tsp black pepper. Stir and bring to a gentle simmer. Cook for about 20–25 minutes, until lentils and squash are very tender.
Make Croutons:
Preheat oven to 350°F (175°C). Place sourdough cubes on a baking sheet. Drizzle with remaining 2 tbsp olive oil and sprinkle with 1 tsp salt, ½ tsp pepper, and garlic powder. Toss to coat evenly. Bake for 10–12 minutes, until golden and crispy.
Blend Cashew Cream:
Drain the soaked cashews and blend with 1 cup of water until smooth and creamy.
Finish the Soup:
Stir in the cashew cream and lemon juice. Taste and adjust seasoning as needed. Simmer another 2–3 minutes if needed to meld flavors.
Serve:
Ladle into bowls and top generously with the crunchy garlic croutons. Enjoy!
Notes
To make it nut-free, replace cashew cream with coconut milk or a vegan cream alternative.
Soup can be blended for a smooth texture or left chunky.
Stores well in the fridge for 4–5 days. Freezes beautifully without the croutons.
Try topping with fresh herbs like parsley or cilantro for extra brightness.
Find it online: http://elladishes.com/golden-lentil-soup/
