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Creamy Split Pea Turmeric & Red Lentil Vegetable Soup


  • Author: Elaine Gordon
  • Total Time: 1 hour 22 mins
  • Yield: 6-8 1x

Description

This hearty vegan red lentil soup is loaded with good-for-you ingredients and tastes incredible. It is creamy, full of pungent flavor and will warm your body (and soul) from the inside out.


Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 1 large white onion, diced*
  • 2 large carrots, peeled and diced*
  • 3 large celery stalks, leaves/ends removed and diced*
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 large garlic cloves, minced
  • 3/4 teaspoon ground turmeric (or more if desired using up to 1 tablespoon total)
  • 1, 15 ounce can diced tomatoes with juices
  • 1/2 cup split red lentils
  • 1/2 cup split peas
  • 7 cups Imagine Organic Vegetable Broth (or 8 cups for a more brothy soup)
  • 1/2 cup raw, unsalted blanched and slivered almonds, soaked in boiling water for 30 minutes (or sub raw unsalted cashews; learn all about How (and Why!) to Soak Cashews in this post)
  • 3/4 cup water
  • 3/4 cup fresh parsley, diced

Instructions

  1. Heat a large pot over medium heat. Add the oil, onion, carrots, celery, salt and pepper and cook for 5 minutes until veggies begin to soften.
  2. Stir frequently for even cooking.
  3. Add the garlic and turmeric and cook for another minute.
  4. Add the tomatoes (and their juices), red lentils, split peas and the Imagine Organic Vegetable Broth and bring to a boil.
  5. Once boiling, turn down heat and let simmer uncovered for one hour until split peas are soft.
  6. Stir occasionally.
  7. Meanwhile make the almond cream sauce. Drain and rinse the soaked almonds and add to a high speed blender.
  8. Add fresh water and blend on high speed for at least one minute.
  9. Check the sauce to ensure it is smooth and creamy.
  10. Once split peas are soft, turn off heat. Stir in fresh parsley and almond cream sauce.
  11. Season to taste and serve. Garnish with freshly ground black pepper, fresh diced parsley and a drizzle of almond cream sauce if desired.
  12. Store leftovers in an airtight container in your refrigerator for up to one week or in your freezer for two months.

Notes

* I like to dice my onion, carrots and celery extra small for this recipe.

  • Prep Time: 15 mins
  • Cook Time: 67 mins
  • Category: Soups
  • Method: Stove Top
  • Cuisine: America

Keywords: red lentil vegetable soup, lentil soup, vegan lentil soup, red lentil soup, creamy vegan soup

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