Vegan Main Dishes/ Vegan Recipes/ Vegan Soups, Stews, and Chilis

Red Lentil Vegetable Soup with Nut Cream

Red Lentil Veg Soup linda long virgin veganNuts and lentils make this a protein and vitamin-packed soup. It’s simple, creamy, and comforting. Recipe and photograph from Virgin Vegan The Meatless Guide to Pleasing Your Palate** by Linda Long, reprinted by permission of Gibbs Smith Publisher, © 2013.

Serves: 6

  • 1 ⁄ 2 cup raw cashews
  • 8 cups water
  • 3 cubes vegetable bouillon (such as Rapunzel
    with Herbs and Sea Salt)
  • 1 cup red lentils
  • 1 or 2 bay leaves
  • 4 medium carrots, peeled and sliced
  • 4 stalks celery, cut in half lengthwise and sliced
  • 1 large, medium onion, diced
  • 2 cups potatoes, white or sweet, 1 ⁄ 2-inch cubes*
  • 1 cup corn, fresh or frozen, optional

Add cashews to a blender, cover with hot tap water to about a 1 ⁄ 2 inch above the nuts and allow to soak while making the soup. Do not blend yet.

In a large saucepan, add water and bouillon cubes and bring to a boil. Place lentils in a sieve and run cool water to rinse and then add to pot. Allow water to boil again, stirring lentils briefly. Add the bay leaf, carrots, celery, onion, potatoes, and corn, if using. Turn heat to soft boil, uncovered, and cook until tender, about 20 minutes. Remove bay leaf.

Turn blender on high and blend cashews long enough to be completely creamy and super smooth. If too thick, add a bit more water. Add to soup as a last step, creating a hearty base. If not using nuts for some reason, blend 2 ladles of soup instead to create a more sturdy broth to finish.

Note: All measures can be loosely followed, use more or less to taste.

*When using sweet potatoes, it is best to use raw peanuts instead of cashews. They just go together better and is more like a soup you might have in Africa.

**This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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  • Reply
    June 27, 2013 at 7:41 pm

    By far the best chowder I’ve ever had, my family loved it! Best part is that it’s a healthy version:) Thank you

  • Reply
    July 1, 2013 at 2:49 pm

    Danny, so glad you enjoyed this! It’s a wonderful contribution from Linda Long.

  • Reply
    August 6, 2013 at 4:11 pm

    I too enjoyed this soup. I did a little modifying though. Used 7 cups of vegetable broth instead of water and boullion. I also added Trader Joes’s 21 Salute seasoning for a bit more flavor.

    Plan to try with sweet potatoes & peanuts next time.

  • Reply
    December 12, 2013 at 10:22 pm

    Made this tonight. It was a hit! Love the flavor and the texture. Amazing recipe! Thank you so much!

    • Reply
      December 13, 2013 at 8:59 am

      So glad you enjoyed this, Laura. Thanks to Linda Long for this delicious recipe!

  • Reply
    December 13, 2013 at 7:06 pm

    I made this tonight, and while I usually make all sorts of changes to recipes, this one was perfect just as is. The only thing I did different was blend up about half of the vegetables, in addition to the nuts, to make the soup thicker. Delicious- thanks!!

    • Reply
      December 14, 2013 at 5:07 pm

      Glad you enjoyed this, Hope. Great idea to blend up about half of the soup — I like thick soups, and often just reach in with an immersion blender to do just that!

  • Reply
    December 20, 2013 at 5:17 pm

    I love lentils in every soup sooo much, it’s just perfect.

    • Reply
      December 20, 2013 at 5:26 pm

      Thanks Stef; hope you enjoy this!

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