Golden Lentil Soup
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
This cozy lentil soup is gluten-free, dairy-free, and vegan!
Ingredients
  • 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 + 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 (use vegetable broth to keep the recipe vegan, but a good quality chicken bone broth is also delicious)
  • ½ lemon, juiced
  • 5-6 cups cubed sourdough bread
  • 1 tsp. garlic powder
Instructions
  1. Place the cashews in a bowl and cover with boiling water. Set aside.
  2. In a large pot, heat the olive oil. Add the carrots, celery, onion, and garlic. Season with about ½ tsp. salt and cook for a few minutes until tender and fragrant.
  3. Add the paprika, cumin, turmeric, and ginger. Stir to combine and cook 1-2 minutes, then add the lentils, squash, and broth. Add 1 tsp. salt and 1 tsp. pepper. Bring to a simmer, stirring frequently, and cook until the lentils and squash are very tender.
  4. While the soup is simmering, preheat the oven to 350 degrees F. place the cubed bread on a rimmed baking sheet. Drizzle with the remaining 2 tbsp. olive oil, 1 tsp. salt, ½ tsp. pepper, and 1 tsp. garlic powder. Use your hands to toss to coat. Bake for 10-12 minutes until golden brown.
  5. Pour the cashews and water into a high-speed blender and blend until very smooth. Add to the soup along with the lemon juice. Stir to combine, taste and adjust seasonings as needed, and serve topped with your homemade croutons.
  6. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/golden-lentil-soup/