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French Lentil Soup with Creamy Cashew (or Sunflower Seed) Base and Greens Recipe

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★★★★★

4.6 from 125 reviews

This French Lentil Soup is a hearty, creamy vegan stew packed with nutritious ingredients like French green lentils, Swiss chard, carrots, and celery. It features a unique dairy-free cashew or sunflower seed cream base, aromatic spices such as cumin, thyme, and turmeric, and a splash of white wine vinegar to brighten the flavors. Perfect for a comforting and wholesome meal, this soup is easy to make and stores well for up to five days or can be frozen for later enjoyment.

Ingredients

Scale

Nut Cream Base

  • 1/2 cup raw cashews, or 1/4 cup plus 2 tablespoons raw sunflower seeds
  • 2 cups water

Soup Base

  • 2 tablespoons extra-virgin olive oil, optional (or broth for oil free)
  • 1 large yellow or sweet onion, diced, or 2 leeks, cleaned and thinly sliced (about 2 cups)
  • 4 large cloves garlic, minced (2 tablespoons)
  • 1 to 1 1/2 teaspoons fine sea salt, to taste, plus a couple pinches
  • 2 medium carrots, diced (1 heaping cup)
  • 2 stalks celery, diced (3/4 cup)
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon ground turmeric
  • 1 can diced tomatoes with juices (14-ounce)
  • 3/4 cup uncooked French green lentils, picked over and rinsed
  • 4 cups low sodium vegetable broth
  • 3 cups stemmed and chopped Swiss chard or kale leaves
  • Freshly ground black pepper
  • 1 to 2 teaspoons white wine vinegar, to taste

Instructions

  1. Soak the Cashews: Put the cashews in a bowl and cover with a couple of inches of water. Soak for 1 to 2 hours or overnight. For a quick-soak method, cover with boiling water and soak for 30 to 60 minutes. Then drain and rinse.
  2. Make Cashew Cream: Transfer the soaked cashews to a high-speed blender along with 1/2 cup of water. Blend on high until super smooth and creamy in texture. Set this cashew cream aside for later use.
  3. Sauté Aromatics: In a large Dutch oven, heat the olive oil (or use broth for oil free) over medium heat. Add diced onion, minced garlic, and a couple of pinches of salt. Sauté until the onion is softened, about 4 to 6 minutes.
  4. Add Vegetables and Spices: Stir in diced carrots and celery, cooking for another few minutes. Add ground cumin, dried thyme, and turmeric; stir until the spices are well combined with the vegetables.
  5. Add Lentils, Tomatoes, and Broth: Pour in the diced tomatoes with juices, rinsed lentils, vegetable broth, and remaining water. Increase heat to high and bring to a low boil.
  6. Simmer the Soup: Reduce heat to medium and simmer uncovered for 30 to 35 minutes, or until the lentils are tender.
  7. Finish with Greens and Cream: Stir in the cashew cream and chopped Swiss chard or kale. Season with salt, freshly ground black pepper, and 1 to 2 teaspoons of white wine vinegar to taste, adding the vinegar gradually to avoid overpowering.
  8. Wilt the Greens and Serve: Cook for a couple more minutes over low-medium heat until the greens are wilted, then serve the soup hot.
  9. Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for 1 to 2 months. Reheat with some added broth if the soup has thickened.

Notes

  • The creamy texture is from a dairy-free cream made with either cashews or sunflower seeds, perfect for nut-free diets.
  • Turmeric lends the soup a rich golden color and anti-inflammatory benefits.
  • The French green lentils hold their shape well; brown or green lentils can be used but may result in a thicker soup as they break down more.
  • Add the vinegar bit by bit to brighten the flavor without overpowering the soup.
  • This soup is friendly for those with tree nut allergies if using sunflower seed cream instead of cashews.

Keywords: French Lentil Soup, Vegan Lentil Soup, Creamy Lentil Stew, Dairy-Free Soup, Nut-Free Option, Nutritious Lentil Soup, Plant-Based Soup

Find it online: https://messykitchenmagic.com/french-lentil-soup-with-creamy-cashew-or-sunflower-seed-base-and-greens-recipe/