Vegan French Onion Soup with Lentils- a plant-based take on the classic French Onion Soup made with lentils for extra protein and fiber!

As much as I love being American, I can admit that no one does romance quite like the French. Oui oui, c’est vrai. 

While French cuisine isn’t inherintly the most vegan friendly, I’ve managed to find ways to recreate some of my favorite dishes. My go-to for a romantic meal is this vegan mushroom bourguignon, which also happens to be one of the most popular recipes on my site. It’s so comforting and the flavor is POW in your mouth.

I’ve been working on this vegan version of french onion soup since last year as it took a few attempts to get the vegan mozzarella just right. I also added lentils for extra protein and fiber. Altogether it makes for a cozy soup that’s perfect for a romantic winter night at home.

Vegan French Onion Soup Ingredients

• Lentils- I like using French green lentils for this recipe but brown lentils work just as well.
• Dairy-free Butter- Miyoko’s is my go-to vegan butter but feel free to use your favorite.
• Onions- Yellow onions are most ideal but white or sweet onions will suffice.
• Garlic- Fresh garlic is a must here.
• Bay Leaves & Thyme- Using fresh thyme is best for flavor but you can substitute 2 teaspoon dried thyme if you must.
• Sherry Vinegar- While many french onion soup recipes call for alcohol, mine avoids this by using sherry vinegar instead. If you prefer to use wine (or sherry) simple substitute the vinegar with 1/2 cup dry wine (red, white or sherry).
• Vegan Worcestershire- Since we’re not using a beef broth, vegan worcestershire helps provide a meatier flavor.
• Vegetable Broth- I always reach for Better Than Bouillon’s organic vegetable base because it’s what I have on hand but a vegan beef broth would work well here.
• Cashews- Raw or roasted cashews both work.
• Lemon Juice- Lemon juice (or white distilled vinegar) is used give the cashew mozzarella a subtle tang.
• Nutritional Yeast- Just 1 tablespoon for a hint of cheesy flavor.
• Tapioca Starch- Starch thickens the cashew mixture and gives a stretchy texture like cheese. I don’t recommend using any substitutes here.
• Sourdough- Really any kind of day old bread works here but I personally love sourdough. If your bread is somewhat fresh, you can also toast it lightly prior to topping the soup.

How to Make Vegan French Onion Soup

1. Soak the lentils. This step reduces phytates and helps speed up the cooking process.
2. Caramelize the onions. Melt the butter in a large pot then add the sliced onions. Cover and cook for 15-minutes. Uncover, sprinkle with salt and cook for another 30 minutes, until golden.
3. Deglaze the pan. Pour in the sherry vinegar to help release the golden bits from the bottom of the pot. Allow vinegar to cook down for 15 minutes.
4. Cook the lentils. Add the lentils with the herbs and broth. Simmer until lentils are tender.
5. Prepare the cashew mozzarella. Combine the ingredients for the mozzarella in a blender and blend until smooth. Transfer to a saucepan and simmer until thickened.
6. Broil the topping. Ladle the soup into separate bowls. Top with sourdough and cashew mozzarella. Broil in the oven.
7. Serve and enjoy! 

More Romantic Vegan Recipe Ideas

• Marry Me Pasta
• Vegan Beef Stew
• Butternut Squash and Kale Risotto
• The Best Vegetable Bolognese
• Ultimate Vegan Wellington
• Hot Fudge Chocolate Avocado Cake
• Vegan Silk Chocolate Pie

Print Recipe

Vegan French Onion Soup with Lentils

A plant-based take on the classic French Onion Soup made with lentils for extra protein and fiber!

Prep Time15 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 45 minutes mins

Servings: 4 bowls

Ingredients

For the French Onion Soup

• 1 cup french lentils
• ¼ cup dairy-free butter, Miyokos is my favorite
• 4 large yellow onions
• 1 teaspoon salt
• 5-6 garlic clvoes, minced
• 2 bay leaves
• 3-4 sprigs fresh thyme, or 2 teaspoons dry thyme
• ¼ cup sherry vinegar, can sub ½ cup dry red or white wine
• 1 tablespoon vegan Worcestershire
• 4-5 cups vegetable broth

For the Topping

• ½ cup cashews, raw or roasted
• 1 cup water
• 2 tablespoons tapioca flour, also known as tapioca starch
• 1 tablespoon lemon juice, or white distilled vinegar
• 1 tablespoon nutritional yeast
• ½ teaspoon salt
• 4 slices sourdough bread, stale or lightly toasted

Instructions

• Add the lentils to a large bowl and cover with water by several inches. Allow to soak while you caramelize the onions. 
• In a large pot, melt ¼ cup butter over medium heat. Add the sliced onions, cover and allow to cook for 15 minutes. Remove lid and add 1 teaspoon of salt. Cook, uncovered, on medium-low heat for 30 minutes, until onions are softened and golden brown. Be sure to stir the onions intermittently as they cook.
• Meanwhile, prepare the topping by combining the cashews with 1 cup water, 1 tablespoon lemon juice, 1 tablespoon nutritional yeast, 2 tablespoons tapioca starch, and ½ teaspoon salt in a high-speed blender. Blend until smooth.
• Add to a small saucepan and warm over medium-low heat. Whisk continuously, until the sauce starts to thicken and become stretchy. Remove from heat and set aside. 
• To the pot with the onions, add the minced garlic. Pour in the sherry vinegar. Stir to combine. Continue to cook until vinegar has reduced, for about 15 minutes. 
• Next, add the vegan Worcestershire, 2 bay leaves and 3-4 sprigs fresh thyme. Pour in 4 cups vegetable broth. Add the soaked and drained lentils to the pot. Cook until lentils are tender, about 20-30 minutes. Add additional cup of broth, if a more brothy consistency is desired. 
• Once lentils are tender, remove bay leaves and thyme stems from the pot. Ladle the soup into four separate bowls then top with a slice of sourdough bread. Cover with ¼ of the cashew cheese. Broil at 400 for 3-5 minutes, until light golden brown on top. Garnish with fresh thyme, serve and enjoy! 

Notes

Nutritional Facts are an estimate and may vary depending on specific ingredients you choose. 

 

Nutrition

Calories: 509kcal, Carbohydrates: 74g, Protein: 22g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Trans Fat: 2g, Sodium: 1968mg, Potassium: 446mg, Fiber: 19g, Sugar: 8g, Vitamin A: 545IU, Vitamin C: 15mg, Calcium: 113mg, Iron: 8mg

Course: dinner, Soup

Cuisine: French

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!