Golden Lentil Soup Recipe
Comforting as a Cozy Blanket - Golden Lentil Soup Recipe
3/4 Cup raw cashews, soaked for 2 hours or overnight
2 cups water
2 TBSP coconut oil
1 large yellow or sweet onion
6 cloves garlic, minced
1 teaspoon salt
3 medium carrots, diced
2 stalks celery, diced
2 teaspoons dried thyme
1 teaspoon ground tumeric
1 (14-oz) can of diced tomatoes, with juices
3/4 cup uncooked French green lentils, rinsed
4 cups vegetable broth
1 small bunch of kale or 3-4 cups baby spinach
1 block soft tofu, chopped into 2 inch cubes (optional)
Freshly ground black pepper
Chopped fresh parsley or cilantro when serving (optional)
1 - Soak cashews overnight if you remember. If not any amount of time will do :)
2 - Strain and rinse the cashews, then blend with 1/2 cup of water until smooth.
3 - Heat up a pan and add the coconut oil.
4 - Sauté onions, garlic, and salt in the for 6-8 minutes.
5 - Add the carrots and celery and cook for 5 minutes.
6 - Add the remaining spices and mix through.
7 - Add the lentils, broth, tomatoes and desired amount of water. Choose your soupy to stewy level by adding 1.5 cups to 2.5 cups of water.
8 - Bring to a boil and reduce to a simmer, cooking for approximately 35 minutes or until lentils are soft.
9 - Stir in the cashew cream, kale and cubed tofu and break the tofu it into small pieces with a spoon.
10 - Add the pepper and then taste it. If it needs more salt add a little.
11 - Cook for a couple of minutes over low-medium heat, until the kale is wilted, and then serve.
This makes great leftovers and keeps well in the fridge for 3 days. Whenever I make a pot of lentil soup I always freeze one individual portion so I have a convenient lunch at the ready when I need it.
Founder, Andrea Dershin