pot of gold lentil soup

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


  • 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]


  1. Add cashews and hot water to a small bowl. Soak for 1 minute.

  2. Then, prepare the cashew cream: drain cashews and place in a blender. Blend until smooth and set aside.

  3. Next, heat oil in a large Dutch oven OR stockpot over medium heat. 

  4. Add onions, garlic and salt. Sauté until soft, approximately 5-7 minutes.

  5. Then, stir in carrots and celery. Sauté for an additional 1-2 minutes.

  6. Add cumin, thyme and turmeric to the pot. Stir, then add tomatoes [undrained], lentils and broth.

  7. 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.

  8. Then, stir in prepared cashew cream, chard OR kale, additional salt [if needed], vinegar [to taste] and pepper.

  9. Cook for an additional 1-2 minutes, or until greens are just wilted.

  10. 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].

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