Creamy Tomato Red Lentil Soup

🥘 Ingredients

• sprigs of fresh thyme 6-10
• sprigs of fresh sage or fresh oregano 2
• bay leaf 1
• smoked paprika 1 tsp
• red pepper flakes or Aleppo pepper 1-1.5 tsp
• Kosher
• extra virgin olive oil 3 tbsp
• large yellow onion 1
• Kosher
• red lentils 1 cup
• garlic cloves 5
• tomato paste 1
• vegetable broth 4 cup
• Cashew Cream ½ cup
• baby spinach 3-5 oz
• slices crusty bread 4-8
• garlic clove 1
• Cashew Cream 0.38-0.75 cup
• dried oregano or sprig fresh oregano 1 tsp
• medium lemon 1
• flat-leaf parsley leaves and tender stems 1 handful
• A

Bouquet Garni (With Sage or Oregano)

1. 1

   Prepare: sprigs of fresh thyme , sprigs of fresh sage or fresh oregano , bay leaf .
2. 2

   Gather the herb sprigs and bay leaf in a single pile. Use kitchen twine (see Note) to tightly tie them together. Label and store in a ziploc bag or small airtight container in the fridge for 1 week.

Creamy Tomato Soup Spices

1. 1

   Prepare: smoked paprika , red pepper flakes or Aleppo pepper , Kosher salt and freshly cracked black pepper.
2. 2

   Add the paprika, chili flakes, 1/4 tsp kosher salt, and several twists of black pepper to a small ziploc bag, seal, and shake to combine. Or, add all the ingredients to a small bowl, stir well, and transfer to an airtight container.
3. 3

   Seal, label, and store on the counter or in your pantry for up to 6 months.
4. 4

   Gather: extra virgin olive oil , large yellow onion , Kosher salt, red lentils , garlic cloves , tomato paste , Creamy Tomato Soup Spices ( timer tsp) (from meal prep), vegetable broth , Bouquet Garni (from thyme, sage/oregano, and bay leaf) (from meal prep) (see Note), Cashew Cream , baby spinach . For the cheesy toasties: slices crusty bread , garlic clove , Cashew Cream , dried oregano or sprig fresh oregano . For the herby topping: medium lemon , flat-leaf parsley leaves and tender stems , A few pinches of flaky sea salt.
5. 5

   Arrange a rack in the top third of your oven and preheat to 375ºF / 190°C.
6. 6

   Heat a Dutch oven or soup pot over medium heat with the oil. Once shimmering, add the onions with a pinch of salt. Cook until softened and turning golden, 6 to 8 minutes, stirring occasionally. While the onions cook, rinse the red lentils.
7. 7

   Add the garlic and tomato paste. Stir very frequently for 3-4 minutes , until the tomato paste has darkened into a brick color. Add the Creamy Tomato Soup Spices and cook for 30 seconds, stirring very frequently.
8. 8

   Pour in a splash of broth to deglaze, scraping up any browned bits. Add the remaining broth, lentils, and Bouquet Garni. Bring to a boil, then partially cover and simmer for 15-20 minutes , stirring occasionally to prevent sticking, until the lentils break down and are soft (15 minutes for split lentils).
9. 9

   While the soup simmers, make the Cheesy Toasties and Herby Topping. Cheesy Toasties: Rub each slice of bread with the halved garlic, then schmear on timer ½ tablespoons ( timer ) of Cashew Cream (or a generous layer). TIP: Only make as many toasties as you’ll eat. Bake the toasties on a sheet pan in the oven for 7-10 minutes , or until toasted and the Cashew Cream has thickened and almost set. Sprinkle with a bit of oregano, if using. Herby Topping: While the toasties bake, zest the lemon and finely chop the parsley. Mix in a bowl and sprinkle with a few pinches of flaky sea salt.
10. 10

    When the lentils are soft, remove the Bouquet Garni and discard. If you prefer a silky smooth soup texture, blend the soup with an immersion blender (or transfer to a stand blender, then return to the soup pot).
11. 11

    Pour 1/2 cup of Cashew Cream into the soup. Simmer over low heat for a few minutes, stirring occasionally until thickened. If using, add the spinach and cook until wilted. Take off the heat and cool for a few minutes.
12. 12

    Transfer the soup to bowls and sprinkle with the Herby Topping and a drizzle of olive oil. Serve the Cheesy Toasties on the side.