While I was thinking about how to make this soup, I had this idea of having a warmed flour tortilla with it on the side. I could taste the soup before I even made it. Has that ever happened to you? And it worked. That doesn't happen to often for me but I love it when it works.
Another great thing about this soup is, it is really easy to make. I mean you just will not believe it. You can easily double the ingredients for a large family too. Perfect for meal prep as well.
Let's get to the recipe. Here is what you will need.
1 cup dried brown lentils
3 cups water
1 bay leaf
1/2 cup finely diced onion
2 cloves garlic minced
4 cups (32 ounces) vegetable broth
1 10 ounce can of Rotel (canned tomato and green chile's) OR 1 can regular diced tomato
4 tbsp taco seasoning
2 or 3 tbsp tamari
1 tsp chili powder
1 tsp cumin
8 oz vegan cream cheese (I'm using Kite Hill)
salt and pepper to taste
Optional add ins:
Pre-cooked diced potato which I highly recommend or 1 1/2 cups of cooked pinto beans. I have not tried it with the pinto beans but I am sure it will be really good.
In a large soup pot, add the water, lentils and bay leaf. Bring to a boil, reduce the heat, cover and let simmer on medium heat for about 20 minutes or until the lentils soft and the water has been absorbed. Once the lentils are done, carefully remove the bay leaf and save for composting.
Add the onion, garlic and seasonings. Give it a good stir.
Add the veg broth, tomatoes and tamari and bring it back to a nice heat.
Whisk in the Kite Hill cream cheese. The warmth of the soup will help melt the cream cheese into the soup.
Give it a taste and adjust seasonings to your liking and enjoy. Don't forget to try it with a warmed flour tortilla on the side or with some cubed potato mixed in the soup. Neither will disappoint.