Cheesy Red Lentil Soup
Use your surplus of pantry items and make our cheesy red lentil soup. Made with red lentils, yellow split peas, coconut milk, nutritional yeast & more.
Add olive oil to dutch oven with onion on stoveetop. Sauté the onion for 5 minutes until translucent and add garlic and cooking for an additional 2 minutes. Add the carrots and potatoes sweat for an additional 3 minutes.
Add red wine vinegar and use a rubber spatula to deglaze the bottom of the pot for about 5 minutes.
Once the red wine vinegar is evaporated, add the lentils, peas, vegetable broth, and coconut milk. Bring to a simmer and cover for 1 hour and 45 minutes, lifting the lid to stir every 7-10 minutes to ensure the soup does not burn to the bottom.
At some point you will need to add 1-2 cups of water to ensure the yellow split peas continue to absorb liquid to and cook.
Once the soup is fully cooked, add the nutritional yeast, herbes de provence, onion powder, salt and pepper
Serve with (optional) fresh parsley
Note: Nutrition is an estimate and does not include optional ingredients.
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Serving: 336g | Calories: 329kcal | Carbohydrates: 43g | Protein: 17g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 800mg | Potassium: 703mg | Fiber: 10g | Sugar: 5g | Vitamin A: 3294IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 4mg