Description
This vegan tomato and black lentil soup is out of this world and ready in 35 minutes! Using pantry ingredients such as canned tomatoes, canned lentils and jarred marinara, this easy recipe is super convenient yet tastes incredibly gourmet. Perfect for meal prep as well!
Ingredients
Units
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- 3 tablespoons extra virgin olive oil
- 4 shallots, peeled and finely diced
- 1.5 teaspoons fine salt
- 1/2 teaspoon crushed red pepper chili flakes
- 6 large cloves garlic, peeled and minced
- 1 tablespoon maple syrup
- 4 large carrots, finely diced
- 4 celery ribs, trimmed and finely diced
- 2 cups Rao's marinara sauce
- 1 can cooked black lentils, drained, rinsed
- 1 can diced tomatoes (and their juices)
- 5 cups filtered water
- 1/2 cup homemade cashew heavy cream
Instructions
- Sauté the shallots. Add olive oil to a large pot along with the shallots and salt. Sauté for 5 minutes over medium heat.
- Add the garlic. Add garlic, red pepper chili flakes and maple syrup to the pot and sauté for an additional 3 minutes.
- Add the diced carrots and celery. Sauté for an additional 5 minutes.
- Add the marinara sauce, cooked black lentils, canned diced tomatoes (including juices) and water.
- Bring to a boil and cover. Once boiling, cover and turn the heat to low to allow the soup to simmer for 15 minutes until the carrots and celery are soft.
- Stir in the vegan heavy cream.
- Serve immediately. Garnish with crushed red pepper chili flakes, fresh basil and a drizzle of more heavy cream.
- Prep Time: 7
- Cook Time: 28
- Category: soup
- Method: Stovetop
- Cuisine: Italian