Laura's Vegan Table


  • 2 tablespoons olive oil
  • 6 cloves garlic, sliced
  • 1/2 cup red lentils
  • 4 cups vegetable stock
  • 1 1/2 cups strained tomatoes
  • 1/4 - 1/2 teaspoon salt (depending on the saltiness of the vegetable stock you use)
  • parsley or microgreens for garnish (optional)

crème fraîche (sour cream)

  • 1 1/2 cups raw cashews (soaked in hot water for 15 minutes, then drained)
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon sea salt

I love the color and smooth, creamy richness of this soup. It’s actually a bisque because it’s a thicker soup. It’s sort of Italian; sort of French; and all delicious! Packed with lentils, it’s super healthy and inexpensive. It’s also gluten free, easy to make, and a great family meal. Even if you’re not a fan of eating whole lentils, you’re getting all the plant protein and fiber from the lentils while eating a creamy, savory soup!


Add the olive oil to a large saute pan or stock pot on medium heat. Add in the garlic and saute just until it’s starting to brown. Add in the lentils and stir. Next add the vegetable stock and strained tomatoes, then the salt. Stir together and bring to a boil. Then reduce heat and simmer for about 20 minutes until lentils are tender. In the meantime, add all of the crème fraîche (basically the same as sour cream) ingredients to the blender and blend until smooth, sour cream consistency. Rinse out the blender for the next step. When the soup is not piping hot, add it to a blender and blend until creamy. *NOTE: place a towel over the top of the blender lid while blending the soup. If the soup is too hot, the towel will keep the soup from splashing up. Serve the soup in individual bowls and top with a few dollops of the crème fraîche. Garnish with the greens.