Golden French Lentil Soup

• Vegan
• Gluten free

• Produce

  • 2 Carrots, diced (1 heaping cup, medium
  • 2 stalks Celery
  • 3/4 cup French green lentils
  • 4 large cloves Garlic
  • 1 Onion, large
  • 3 cups Swiss chard or kale, leaves
  • 1 1/2 tsp Thyme, dried
  • 1 (14-oz can Tomatoes, with juices

• Canned Goods

  • 4 cups Vegetable broth, low-sodium

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Sea salt, fine
  • 1 tsp Turmeric, ground

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 1 tsp White wine vinegar

• Nuts & Seeds

  • 1/2 cup Cashews, raw
  • 2 tsp Cumin, ground

• Liquids

  • 2 cups Water

Found on hummusapien.com

Description

Ingredients

• ½ cup raw cashews, or ¼ cup plus 2 tablespoons raw sunflower seeds
• 2 cups water
• 2 tbsp extra-virgin olive oil
• 1 large onion, diced
• 4 large cloves garlic, minced
• 1 to 1½ tsp fine sea salt, to taste, plus a couple pinches
• 2 medium carrots, diced (1 heaping cup)
• 2 stalks celery, diced (3/4 cup)
• 2 tsp ground cumin
• 1½ tsp dried thyme
• 1 tsp ground turmeric
• 1 (14-oz) can of diced tomatoes, with juices
• ¾ cup uncooked French green lentils, picked over and rinsed (I used brown lentils)
• 4 cups low-sodium vegetable broth
• 3 cups stemmed and chopped Swiss chard or kale leaves
• Freshly ground black pepper
• 1 to 2 teaspoons white wine vinegar, to taste (I used balsamic vinegar)

Directions

• Put the cashews in a bowl and cover with a couple of inches of water. Soak for 1 to 2 hours or overnight. (For a quick-soak method, cover with boiling water and soak for 30 to 60 minutes.
• Drain and rinse. Transfer the cashews to a high-speed blender along with ½ cup of the water. Blend on high until super smooth and creamy in texture. Set the cashew cream aside.
• In a large Dutch oven or stockpot, heat the oil over medium heat. Stir in the onion, garlic, and a couple pinches of salt, and sauté until the onion is softened, 4 to 6 minutes.
• Stir in the carrots and celery, and cook for another few minutes or so. Stir in the cumin, thyme, and turmeric until combined.
• Add the diced tomatoes with their juices, lentils, broth, and remaining water. Increase the heat to high and bring to a low boil. Reduce the heat to medium and simmer, uncovered, for 30 to 35 minutes, until the lentils are tender.
• Stir in the cashew cream and chard. Add salt, pepper, and vinegar to taste. (The vinegar’s role is to add a little bit of brightness to the soup; add a bit at a time and keep tasting, as it can quickly overwhelm.) Cook for a couple of minutes over low-medium heat, until the chard is wilted, and then serve.
• This stew will keep in an airtight container in the fridge for up to 5 days, or you can freeze it for 1 to 2 months (always let it cool completely before storing). The stew will thicken after sitting in the fridge; you can thin it out with a bit of broth when you reheat it, if desired, or simply serve it thick with some crusty bread.