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French Lentil Soup (Vegan)

Cozy Up with Hearty Vegan French Lentil Soup Delight

This French Lentil Soup (Vegan) is a comforting blend of lentils and vegetables, providing nourishment and warmth on chilly days.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cashew Cream
  • 1 cup Raw Cashews Soaked
  • 1/2 cup Water For blending
Soup Base
  • 2 tablespoons Extra-Virgin Olive Oil Optional
  • 1 medium Onion Chopped
  • 2 cloves Garlic Minced
  • 1 teaspoon Sea Salt To taste
  • 2 medium Carrots Diced
  • 2 stalks Celery Chopped
Flavoring
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Ground Turmeric
Soup Ingredients
  • 1 can Diced Tomatoes With juices
  • 1 cup French Green Lentils Rinsed
  • 4 cups Vegetable Broth Low sodium
  • 2 cups Swiss Chard Chopped
Finishing Touches
  • 1/2 teaspoon Black Pepper Freshly ground
  • 1 tablespoon White Wine Vinegar For flavor

Equipment

  • blender
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Soak the raw cashews in water for 1 to 2 hours, then drain, rinse, and blend with 1/2 cup of water until smooth.
  2. In a Dutch oven, heat olive oil, and sauté onion and garlic with sea salt for 4 to 6 minutes until translucent.
  3. Add diced carrots and celery; cook for another 3 to 4 minutes. Stir in spices and sauté for 1 minute.
  4. Combine diced tomatoes, lentils, broth, and any needed water; bring to a boil and simmer for 30 to 35 minutes.
  5. Mix in cashew cream and Swiss chard, season with black pepper and sea salt, and cook for another 5 minutes.
  6. Stir in white wine vinegar at the end, adjust seasoning, and serve.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 400mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 100mgIron: 4mg

Notes

For a nut-free option, substitute cashew cream with sunflower seed cream. Store in airtight containers for up to 5 days in the fridge or freeze for 1-2 months.

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