Creamy, cheesy vegan soup that actually tastes like cheeseburger! Sounds strange, but tastes amazing. You've got to try it to believe it! Make this cozy soup for dinner tonight.
Begin by making the soup. Coat the bottom of a large pot with oil and place it over medium heat.
When the oil is hot, add the onion, celery, and carrots. Sauté for about 10 minutes, until the veggies begin to soften up.
Add the garlic and flour. Stir well to coat the veggies with flour and sauté for about 1 minute, until the garlic becomes very fragrant.
Stir in the coconut milk, non-dairy milk, water, potato, bullion, nutritional yeast, hot sauce, mustard and thyme. Raise the heat and bring the liquid to a simmer.
Lower the heat. Allow the soup to simmer for about 20 minutes, until the potato is tender.
While the soup simmers, prepare the cheeseburger crumbles. Coat the bottom of a medium skillet with oil and place it over medium-high heat.
When the oil is hot, add the onion and sauté until the onion begins to brown, about 5 minutes.
Stir in the garlic and sauté for about 30 seconds more, until very fragrant.
Stir in the lentils, walnuts, soy sauce, Worcestershire sauce, cumin and red wine vinegar. Continue to cook for about 3 minutes, until most of the liquid has dried up.
When the soup has finished simmering, remove it from the heat and use an immersion blender (or food processor or regular blender) to blend 1/3 to 1/2 of the soup (blend as much as you need to reach your desired thickness).
Season the soup with salt and pepper to taste. Adjust any other seasonings to your liking.
Ladle the soup into bowls, layering it with the lentil walnut burger crumbles.
Top with toppings of choice and serve.
To cook dried lentils, place 2/3 cup of lentils in a saucepan, cover with a few inches of water, and boil until the lentils are tender, about 25 minutes.