Creamy Vegetable Lentil Soup

I know that January is the month to detox and get your body back on track after the holidays, however this hasn’t been the case for me.  There is actually a great reason – I haven’t felt like it.  The shock to my system (both body and especially mind – HA!) would just be too much and I wasn’t ready.   But now I have regulated my taste buds and I am ready to get back on track with some delicious and satisfying food.  Yesterday I made this Creamy Vegetable Lentil Soup that is so good you would never guess there is no cream, is low in fat and super simple to make.

The ingredients for the soup are basic and I love that these are items I always have on hand.   The soup starts with a chopped onion and carrots followed with a couple of cloves of garlic and some pantry staples.  Even though there is no cream in the soup, it is made creamy by putting all the softened, caramelized veggies in the blender for a minute or two.  The result is a velvety, delicious base for your soup.  Add the lentils and you have a delicious meal that is protein packed as well.

If you have been having trouble getting back on track after the holidays (or anytime of the year) try this soup.  Oh and I have to add that if your kiddos aren’t a fan of vegetables this is the perfect way to sneak in those healthy goods.  Enjoy!
Vegan, Creamy Vegetable Lentil Soup

2 T. olive oil
1 large onion, chopped
1 c. chopped carrots
2 garlic cloves, cut in quarters
1/4 c. tomato paste
1 14 oz. can diced tomatoes
1 32 oz. container chicken or vegetable stock
2 cubes chicken bouillon or 1 cube vegan
2 1/2 c. lentils, cooked
salt and pepper, to taste
Chives, chopped (optional)
2-4 T. plain Greek yogurt (optional)

Place a soup pot over medium high heat and add 2 T. olive oil.  Let the olive oil warm up for about a minute and then add your onion and carrots.  Saute the veggies for about 5-7 minutes stirring occasionally until the veggies start to turn a golden brown.  Add the garlic and cook for another minute, stirring the entire time (do not burn the garlic – if you do start over, there is no going back from the bitterness).  Add tomato paste and diced tomatoes, simmer for another 2 minutes.  Let the mixture cool for 5 minutes.

Transfer the slightly cooled veggie mixture to the blender and blend for 2 minutes.  If the mixture is too thick add the stock to loosen it up. Once blended, add the stock back into the soup pot.  Add bouillon and lentils, simmer for another 15 minutes to marry all the ingredients.

Garnish with chives and a dollop of greek yogurt if you’d like.


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