Fall is here and I love it! The cooler temperatures make me want to curl up on the couch with a warm bowl of soup and a good book. Recently, I was flipping through one of my newest cookbooks, Oh She Glows Everyday, and the second I came across this Golden French Lentil Soup I knew I had to try it! What I love about this cookbook is how totally user-friendly it is. As the name suggests, it’s perfect for everyday meals.

This Golden French Lentil Soup is loaded with protein-packed lentils, vegetables, greens, and warming spices. Serve it as the main course with crusty whole grain bread for a healthy, filling, and vegan meal the whole family will love.

Other than the fact that cooking is truly relaxing for me, it is also a great way to meal prep for the week. One of my favorite ways of storing soup is in an airtight glass container, like this one from Zyliss. These containers keep food fresher for longer and with a new innovative design, there are no gaps in the lid that can accumulate bacteria or mildew!

No matter what, I always try to steer clear of storing food in plastic containers. A recent study found that most plastic containers release a hormone similar to estrogen. If you recall the shock that came along with learning about BPA in plastic containers and canned goods, it's an extra blow to learn that even BPA-free plastic containers might still be leaching chemicals into food. So why even expose yourself to these potentially dangerous materials?

This soup will keep in an airtight glass container in the fridge for up to 5 days or you can freeze it for 1 to 2 months (let it cool completely before storing).

P.S. Zyliss is giving away different products EVERY DAY for the next 30 days. Simply click here to see what today's giveaway items are, enter your name and you're done! You may even be able to snag yourself some these airtight glass containers, for free! 😉

Golden French Lentil Soup

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Print Recipe

Yield: 4 1x

Instructions

Put 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 cashews to a blender, add ½ cup water and blend on high until smooth and creamy in texture. Set aside.
In a large pot, heat oil over medium heat. Stir in onion, garlic and salt and sauté until onion is translucent, approximately 4 to 6 minutes.
Stir in carrots and celery, and cook for another few minutes or so. Stir in cumin, thyme and turmeric until combined.
Add diced tomatoes with their juices, lentils, broth and remaining water. Increase heat to high and bring to a low boil. Reduce heat to medium and simmer, uncovered, for 30 to 35 minutes, until lentils are tender.
Stir in cashew cream and kale. Add pepper. Cook for a few minutes over low-medium heat, until kale is wilted.