When it comes to comfort food that’s both hearty and healthful, few dishes can compare to the magic of a warm, homemade soup. Our Vegan Creamy Lentil and Mushroom Soup offers an experience that’s rich in flavor, nutrition, and warmth. Perfect for cozy nights or an elegant starter to any meal, this dish is sure to delight vegans and non-vegans alike.

Why You’ll Love This Soup

This soup is a perfect harmony of flavors and textures. The earthy taste of cremini mushrooms melds beautifully with the hearty lentils, creating a base that’s both satisfying and packed with protein. The addition of a luxurious cashew cream brings a velvety finish that elevates this soup from ordinary to extraordinary. Fresh thyme and bay leaves infuse the broth with aromatic depth, while the hint of miso adds an umami undertone that ties everything together.

Ingredients You’ll Need

Here’s what you need to create this comforting bowl:

1/2 cup raw cashews
1/4 cup olive oil
1 sweet onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 lbs cremini mushrooms, sliced
1/4 cup all-purpose flour
1 1/2 cups cooked lentils
2 glasses vegetable broth
6 sprigs thyme, tied with twine
2 bay leaves
1 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon miso, white or red

Step-by-Step Instructions

Prepare the Cashew Cream: In a small bowl, pour boiling water over the raw cashews to soak. Let them sit while you prepare the soup.
Cook the Aromatics: In a large saucepan, heat the olive oil over medium-high heat. Add the chopped onion and garlic, cooking for about 7 minutes until the onion becomes soft and translucent, stirring frequently to prevent browning.
Add the Mushrooms: Add the sliced cremini mushrooms to the pan and cook for 5 to 7 minutes, stirring until they release their moisture and begin to caramelize.
Incorporate the Flour: Sprinkle the flour over the mushrooms and stir well, ensuring the flour coats the mixture evenly. Cook for another 2 minutes to remove the raw flour taste.
Simmer with Lentils and Herbs: Pour in 1/2 cup of the vegetable broth and add the cooked lentils, thyme, bay leaves, salt, and black pepper. Let the mixture simmer for 5 minutes, then add the remaining broth. Cover and simmer for 10 to 15 minutes, allowing the flavors to meld.
Blend the Cashew Cream: Drain the soaked cashews and place them in a high-speed blender. Add the miso and 3/4 cup of fresh water, blending until smooth and creamy.
Finish the Soup: Reduce the heat and stir in the cashew cream. Mix until thoroughly combined, ensuring the soup has a velvety texture. Remove the thyme sprigs and bay leaves before serving.

Serving Suggestions

Serve this Vegan Creamy Lentil and Mushroom Soup with a side of crusty bread or a simple salad for a complete meal. For added flair, garnish with fresh thyme or a sprinkle of nutritional yeast for an extra boost of flavor.

Final Thoughts

This soup embodies everything we crave in a comforting dish: it’s creamy, savory, and deeply satisfying. Whether you’re looking for a weeknight meal to warm you up or a starter that will impress your guests, this Vegan Creamy Lentil and Mushroom Soup is a must-try. Enjoy the symphony of flavors and the nourishing qualities of this plant-based delight!

Vegan Creamy Lentil and Mushroom Soup

Author: Alice

Print Recipe

Description

Experience the rich and luxurious flavors of our Vegan Creamy Lentil and Mushroom Soup. This delightful dish is packed with hearty lentils and savory mushrooms, all enveloped in a velvety cashew cream that will warm your soul. Perfect for cozy nights or an elegant starter to your favorite meal.

Ingredients

– 1/2 cup raw cashews
– 1/4 cup olive oil
– 1 sweet onion, finely chopped
– 3 cloves garlic, finely chopped
– 1 1/2 lbs cremini mushrooms, sliced
– 1/4 cup all-purpose flour
– 1 1/2 cups cooked lentils
– 2 glasses vegetable broth
– 6 sprigs thyme, tied with twine
– 2 bay leaves
– 1 teaspoon sea salt
– 1/4 teaspoon pepper
– 1 tablespoon miso, white or red

Instructions

1. In a small bowl, pour boiling water over the cashews to soak. Set aside.
2. In a large saucepan, heat olive oil over medium-high heat. Add onion and garlic, cooking for about 7 minutes until onions soften, stirring frequently.
3. Add sliced mushrooms and cook for 5 to 7 minutes. Sprinkle with flour, mixing well. Cook for another 2 minutes.
4. Pour in 1/2 cup of vegetable broth and add cooked lentils, thyme, bay leaves, salt, and pepper. Simmer for 5 minutes, then add remaining broth. Cover and let it simmer for 10 to 15 minutes.
5. While the soup simmers, prepare the cashew cream by draining the cashews and blending them with miso and 3/4 cup fresh water in a high-speed blender until smooth and creamy.
6. Reduce heat and stir in the cashew cream. Mix until thoroughly combined. Remove thyme and bay leaves before serving.

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