French Lentil Soup
Ingredients
The base
-
½
cup
raw cashews
-
2
cups
water
-
2
tablespoons
extra-virgin olive oil
-
1
large
yellow or sweet onion, diced
-
4
cloves
garlic, minced
-
2
medium
carrots, diced
-
2
stalks
celery, diced
-
1
to
1½ teaspoons fine sea salt, to taste
-
¾
cup
uncooked French green lentils
-
4
cups
veggie broth
-
3
cups
Swiss chard or kale leaves, chopped
The spices
-
2
teaspoons
ground cumin
-
1½
teaspoons
dried thyme
-
1
teaspoon
ground turmeric
-
1
can
diced tomatoes, with juices
-
1 to 2
teaspoons
white wine vinegar, to taste
-
black pepper
to taste
Instructions
- Soak the cashews in water for 1 to 2 hours or overnight, then drain and rinse.
- Blend the cashews with ½ cup of water until smooth and creamy, then set aside.
- In a large pot, heat olive oil (or broth for an oil-free option) over medium heat and sauté the onion, garlic, and a pinch of salt until the onion is softened.
- Add the diced carrots and celery, cooking for a few more minutes.
- Stir in the cumin, thyme, and turmeric, mixing well.
- Add the diced tomatoes, lentils, broth, and remaining water, bringing to a boil.
- Reduce heat and simmer uncovered for 30 to 35 minutes until lentils are tender.
- Stir in the cashew cream and chopped chard, seasoning with salt, pepper, and vinegar to taste.
- Cook for a few more minutes until the chard is wilted, then serve.
Nutrition Facts (estimated)
Servings
4
Calories
343
Total fat
14g
Total carbohydrates
39g
Total protein
13g
Sodium
254mg
Cholesterol
0mg
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