Creamy Tomato Bisque

Creamy Tomato Bisque

This creamy tomato bisque is flavorful and easy! With aromatic spices, savory garlic, and rich cream it makes for the perfect fall recipe! Complemented wonderfully with crunchy, mouth watering Aged White Lentil Chips.


1 can peeled, whole tomatoes

1 1/2 cup vegetable stock

1/2 cup heavy cream

1 tablespoon minced garlic

1 tablespoon dried basil

1 teaspoon oregano

1/2  teaspoon (adjust to preference) cayenne pepper

1 teaspoon salt

Fresh basil for garnish



Place the tomatoes in a blender or food processor and mix until smooth. Transfer tomatoes to a medium-sized pot and bring to a boil with all other ingredients, except the heavy cream. Lower to a simmer for 2-3 minutes. Add in heavy cream, bring to a slight boil, and lower to a simmer for 15 minutes. Allow bisque to cool for 5-10 minutes until serving. Garnish with fresh basil and serve with The Daily Crave Aged White Cheddar Lentil Chips. Enjoy!

Best Ever Onion Dip

Best Ever Onion Dip


1 large yellow onion

2 cloves of garlic

1 tablespoon olive oil

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

1 teaspoon fresh thyme

1 bay leaf

1/2 cup + 2 tablespoons sour cream

1/2 cup + 2 tablespoons mayonnaise

1 teaspoon chopped chives for garnish



Finely chop onion, garlic, and thyme. Place onion in a pan on medium-high heat with olive oil. Stir frequently for 10-15 minutes or until onions are browned and caramelized. Add garlic and stir until fragrant. Add in the balsamic vinegar, brown sugar, thyme, and bay leaf. Place the onion mixture in a small bowl and put in the refrigerator to cool for about 15-20 minutes. In another small bowl, mix together the sour cream, mayonnaise, salt, and pepper. Add the onion mixture to the sour cream mixture and stir until well combined. Sprinkle the top with the chopped chives for garnish and enjoy with The Daily Crave Barbecue Veggie Chips!

Vegan Onion Dip

Vegan Onion Dip

For our vegan friends, the caramelized onions make for a sweet yet smoky flavor. This nut-free dip is made creamy from soft tofu and vegan mayo. It’s so delicious, even non-vegans will find it irresistible!


2 large yellow onions

8 oz soft tofu

1/2 cup vegan mayonnaise

1 tablespoon soy sauce

1 tablespoon apple cider vinegar

1 tablespoon olive oil

1 clove minced garlic

1/2 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon dried parsley


Chop onions into strips and put into a large skillet with warmed olive oil on medium heat for 10 minutes. Stir frequently while onions sauté and season with salt. Then, turn heat to low and stir onions every 5 to 10 minutes until golden brown. Let the onions cool, then put into a blender with all other ingredients. Blend until smooth. Spoon into a bowl and refrigerate until cool. Serve with The Daily Crave Pink Himalayan Salt Quinoa chips and enjoy!

Baked Garlic Cheese Dip

Baked Garlic Cheese Dip

Tomato Basil Lentil Chips are already packed with flavor, so we put together a mellow garlic-cheese dip to complement our sensational seasoning.


4 cups ricotta cheese

3 cloves garlic, minced

1 tablespoon olive oil

2 1/2 tablespoon lemon juice

2 tablespoon minced rosemary

Salt and pepper to taste

2 cups shredded mozzarella cheese

1 cup parmesan cheese

The Daily Crave Tomato Basil Lentil Chips


Preheat oven to 400 degrees F. Combine ricotta cheese, garlic, olive oil, lemon juice and minced rosemary in a medium-sized bowl. Stir until fully mixed; add salt and pepper to taste. In a small baking dish, spread the ricotta mixture evenly and sprinkle mozzarella and Parmesan cheese on top. Bake for 15 minutes. Turn on broiler for an additional 5 minutes, or until cheese is golden brown, checking frequently to avoid burning. Garnish with remaining rosemary on top. Let stand for 5 minutes. Serve warm with The Daily Crave Tomato Basil Lentil Chips. Enjoy!

Basil Bruschetta

Basil Bruschetta

Garden-fresh tomatoes and basil shine in this quick and easy appetizer! Himalayan Pink Salt Lentil Chips add a delectable crunch and four grams of protein to this classic recipe.


5 Roma tomatoes

3 cloves garlic

3 tablespoons fresh basil

3 tablespoons balsamic vinegar

2 tablespoons olive oil

The Daily Crave Himalayan Pink Salt Lentil Chips



Core and dice tomatoes and add to a medium sized bowl. Mince garlic and stir into tomatoes. Then, roughly chop fresh basil and add to the bowl. Drizzle olive oil and balsamic vinegar over mixture and stir gently. Let set for 10 minutes to allow the mixture to marinate. Serve onto The Daily Crave Himalayan Pink Salt Lentil Chips and enjoy!