fresh tomato red lentil bisque

MAKES 4 servings (about 2 cups per serving) FROM START TO FINISH: 40 minutes In vegan recipes, you will often see the creator call for cashews to be soaked overnight. If you don’t want to wait twenty-four hours to make a recipe like this amazing soup, I’ve got a hot tip for you: Simply boil your cashews for fifteen minutes and they’ll be nice and soft for pureeing or blending. They make this soup especially creamy

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Combine the onion, carrot, and garlic with 1 to 2 tablespoons of water or vegetable broth, as needed, in a large pot. Sauté over medium heat until the onion becomes translucent, 3 to 5 minutes. 2. Next, add the vegetable broth, tomatoes, and red lentils to the pot. Bring to a boil, then simmer, covered, over low heat for 20 minutes, or until the red lentils are cooked. 3. Allow the soup to cool until it’s safe to handle. Add the fresh basil, then puree with an immersion blender or transfer to a high-speed blender to blend until smooth. 4. Taste and adjust the salt as needed.