Lentils are a vegan staple, because they’re high in protein and make delicious soups and purées. In wintertime when daylight hours are short and temperatures low, lentil soup becomes a warm and welcome comfort. Depending on how hungry you are, this hearty-sized portion can be one or two servings.

What you’ll need:

• Dried Red Lentils – Sorted & Rinsed (1/2 cup)
• Water (1 cup)
• Olive Oil (1/2 tbs)
• Vine-Ripened Tomato – Diced (1 med)
• Pitted Kalamata Olives – Sliced (5)
• Green Onion – Sliced (1/8 cup)
• Vegan Cream Cheese – Sundried Tomato or Chives Flavor (1 oz)
• Smoked Paprika (1/2 tsp)
• Sea Salt (to taste)

Add water and lentils to a small sauce pan and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.

In a medium soup bowl, add olive oil, tomatoes, olives, and onions. Mix well and set aside.

When lentils are cooked (mostly pink instead of red), drain excess water (if any). Add vegan cheese, smoked paprika, and sea salt. Stir until creamy. Add to soup bowl and mix well.