Name: Golden French Lentil Soup
Yield: 4
Ingredients: ½ cup raw cashews; 2 cups water; 2 tablespoons extra virgin olive oil; 1 large onion (diced); 4 large cloves garlic (minced); 1 teaspoon sea salt; 2 medium carrots (diced); 2 stalks celery (diced); 2 teaspoons ground cumin; 1 ½ teaspoons dried thyme; 1 teaspoon ground turmeric; 1 14- ounce can diced tomatoes (with juices); 1 cup uncooked French green lentils (rinsed); 4 cups vegetable broth; 3 cups stemmed and chopped kale leaves; Freshly ground black pepper

Ingredients

Units Scale

Ingredients

1/2 cup raw cashews
2 cups water
2 tablespoons extra virgin olive oil
1 large onion (diced)
4 large cloves garlic (minced)
1 teaspoon sea salt
2 medium carrots (diced)
2 stalks celery (diced)
2 teaspoons ground cumin
1 1/2 teaspoons dried thyme
1 teaspoon ground turmeric
1 14- ounce can diced tomatoes (with juices)
1 cup uncooked French green lentils (rinsed)
4 cups vegetable broth
3 cups stemmed and chopped kale leaves
Freshly ground black pepper

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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.

Author: Pralines and Greens