Description

Wholesome and hearty, this oil free Vegan Creamy Enchilada Lentil Soup has the essence of enchiladas, but in delicious soup form.

Ingredients

Scale

Base Ingredients:

1 medium yellow onion, fine dice
½ red bell pepper, fine dice
½ green bell pepper, fine dice
2 Tablespoons minced garlic
3 cups low-sodium vegetable broth *
3 cups water
1 – [ 14.5 oz. can ] petite diced tomatoes
1 – [ 10 oz. can ] enchilada sauce (1 cup) *
1 – [ 4 oz. can ] diced mild green chilies, undrained *
1 teaspoon hot sauce *
1/4 teaspoon baking soda *
1 cup uncooked brown lentils (or French lentils), picked through and rinsed *

Spice/Herb Ingredients:

1 teaspoon garlic powder
1 teaspoon onion powder
1 ¼ teaspoon chili powder (+/-) *
¼ teaspoon cumin (+/-)
1/8 teaspoon chipotle powder (+/-)
½ to 1 ¼ teaspoons sea salt (+/-) *

Cashew Cream Ingredients:

¼ cup [raw] cashews
¼ cup unsweetened plain plant milk

Other Ingredients:

¾ cup corn
1 – [ 15 oz. can ] pinto beans, drained and rinsed *
2 Tablespoon cornmeal (or masa harina) (optional) *

Serving Ideas:

Topped with avocado chunks
Topped with cilantro
Tortilla chips

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Instructions

Place the Spice/Herb Ingredients (except the sea salt) in a small bowl, mix well, set aside.
In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the diced onions, and red and green bell peppers; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes. Add a tablespoon or so of vegetable broth or water if they start to stick and/or to prevent burning.
Next add the minced garlic, sauté, stirring constantly for one minute, then add all the remaining Base Ingredients(except the baking soda and lentils) and the Spice/Herb Mix. Stir well to mix, bring to a boil, then immediately lower to a simmer.
Add the baking soda, stir constantly for 30 seconds to allow the baking soda to settle, then add the lentils, stir. Cover the pot (slightly ajar), simmer with a gentle low boil for 30 minutes.
After 30 minutes, add the corn and pinto beans, continue to gently boil with the lid on (slightly ajar) until the lentils are tender (approximately 5 to 15 more minutes).
In the meantime, place the cashews into a small bowl, cover with boiling water, allow to soak for 15 to 20 minutes. After 15 to 20 minutes, discard the water and make the cashew cream by adding the soaked cashews and plant milk into a high-speed blender and blending until smooth and emulsified, approx. 1 to 2 minutes, scraping down the sides halfway through.
When the lentils are tender, stir in the cashew cream, cornmeal, and sea salt. Simmer uncovered for another 5 minutes. Remove from the stove and allow to sit for 10 minutes for the flavors to marry. Serve with avocado chunks, chopped cilantro and/or tortilla chips.

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings: 5 to 6 (makes 10 cups)