Lentils are a plant-based protein robust in fiber, folic acid + potassium to support cardiac and digestive health. As a beloved member of the legume family, they are just as versatile as beans!
pot of gold lentil soup
Ingredients
- 1/2 c cashews
- 1 c hot water
- 2 tbsp olive oil
- 1 onion [diced]
- 4 cloves garlic [minced]
- 1 tsp sea salt [+ more to taste]
- 2 large carrots
- 2 stalks celery
- 2 tsp ground cumin
- 1 1/2 tsp dried thyme
- 1 tsp ground turmeric
- 1 14 oz can diced tomatoes
- 1 1/2 cups French green lentils [sprouted if building tolerance to lentils]
- 64 oz vegetable OR bone broth
- 1 bunch Swiss chard OR kale [de-stemmed + chopped]
- 1-2 tsp white wine vinegar
- ground black pepper [to taste]
Instructions
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Add cashews and hot water to a small bowl. Soak for 1 minute.
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Then, prepare the cashew cream: drain cashews and place in a blender. Blend until smooth and set aside.
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Next, heat oil in a large Dutch oven OR stockpot over medium heat.
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Add onions, garlic and salt. Sauté until soft, approximately 5-7 minutes.
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Then, stir in carrots and celery. Sauté for an additional 1-2 minutes.
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Add cumin, thyme and turmeric to the pot. Stir, then add tomatoes [undrained], lentils and broth.
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Increase heat to high, bring to a boil, then reduce heat to medium and simmer [uncovered] for 30-35* minutes, or until lentils are tender.
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Then, stir in prepared cashew cream, chard OR kale, additional salt [if needed], vinegar [to taste] and pepper.
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Cook for an additional 1-2 minutes, or until greens are just wilted.
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Serve warm and enjoy!
Recipe Notes
SLOW COOKER: After step 2, add all ingredients to slow cooker except Swiss chard // kale, vinegar and prepared cashew cream. Cook on high for 4-5 hours OR on low for 7-8 hours. When finished, stir in Swiss chard // kale, vinegar and cashew cream. Allow to wilt for 10-15 minutes, then season to taste with salt, pepper and additional vinegar [as desired].