Vegan Herby Lentil Soup with Cashew Cheese

As the weather starts to cool down, there’s nothing quite like a comforting bowl of soup to warm you from the inside out. This lentil herb soup is a cozy, nourishing dish that’s packed with flavor and plant-based goodness. The hearty lentils provide a satisfying base, while a medley of fresh herbs adds a burst of freshness. But what truly elevates this recipe is the rich, creamy cashew cheese that melts into the soup, creating a velvety texture that’s absolutely irresistible. Whether you’re looking for a simple weeknight meal or something special to share with loved ones, this lentil herb soup with cashew cheese is sure to hit the spot.

2/3 cup green lentils

1 cup tomato cubes

4 carrots, sliced

6 cups vegetable stock

1/4 cup provencal herbs

Salt and pepper, to taste

Cashew cheese-

2 cups raw cashews

1/2 tbsp balsamic vinegar

1/4 cup nutritional yeast

1/2 juice lemon

Salt and pepper, to taste

In large pot, add vegetable stock and green lentils. Bring to a boil and turn down to medium. Cook lentils for 15 minutes uncovered. Remove any foam while lentils are cooking and stir occasionally. Add carrots and herbs to pot. Bring the heat down to simmer and cover for 10 minutes. Add tomato cubes, stairwell, and let simmer for 5 minutes. Turn off heat and let soup cool. during the earlier part of the simmering, make cashew cheese by heating thews and sauce pan and boil for 15 minutes. Strain cashews and add to food processor. Next add balsamic vinegar, nutritional yeast, salt, and pepper, and lemon juice to the food processor. Blend until smooth. Place in fridge to cool during the rest of the soup. Cooking time. Add a dollop of cashew cheese to the serving of soup and enjoy.

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