This is an easy summer soup prepared in a high powered blender. It can be done in less than 15 minutes. If serving guests, add the optional sauté for additional texture and flavor.  Either way, its delicious! 

Soup

  • 2 cups cooked red lentils
  • 1 red pepper, chopped
  • 6-8 tomatoes, or 2 cans of fire-roasted, unsalted
  • 1 celery stalk
  • 1 carrot stalk
  • 1 c unsweetened almond milk
  • 1/4 c sweet onion, chopped
  • 1 T nutritional yeast
  • 1 T lemon juice
  • 1 garlic clove
  • 1 T Italian seasoning
  • 1 T pepper
  • 1 T garlic powder
  • 1 T parsley
  • 1 dash cayenne pepper

Optional saute:

  • 1 swish olive oil
  • 4-5 chopped garlic cloves (or 2 T minced garlic from a jar) 
  • 1/2 c leeks, chopped
  • 1/2 c onion, diced
  • 1/2 c carrots, chopped
  • 1/2 c kale, chard, or celery stalks, chopped
  • 1/2 c red pepper, chopped
  • 1/2 c button mushrooms, chopped
  • 1 T Italian seasoning

Prepare red lentils according to package directions. (They cook faster than green/brown lentils, so be careful not to over-cook!)  Use a rice cooker as it’s quick and doesn’t require you watch the stove.

Add cooked lentils and all other soup ingredients to high powered blender and mix until warm and creamy.  That’s it! 

For 3-dimensional texture and flavor, grab the chef knife and extra veggies for a bonus sauté. Garnish with a dash of paprika and fresh parsley.