Golden Lentil Soup Recipe

golden lentil soup

Comforting as a Cozy Blanket - Golden Lentil Soup Recipe

leaf43/4 Cup raw cashews, soaked for 2 hours or overnight

leaf42 cups water

leaf42 TBSP coconut oil

leaf41 large yellow or sweet onion

leaf46 cloves garlic, minced

leaf41 teaspoon salt

leaf43 medium carrots, diced

leaf42 stalks celery, diced

leaf42 teaspoons dried thyme

leaf41 teaspoon ground tumeric


1 (14-oz) can of diced tomatoes, with juices

leaf43/4 cup uncooked French green lentils, rinsed

leaf44 cups vegetable broth

leaf41 small bunch of kale or 3-4 cups baby spinach


1 block soft tofu, chopped into 2 inch cubes (optional)


Freshly ground black pepper

leaf4Chopped 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