Creamy French Lentil Soup for Ultimate Cozy Evenings

Enjoy a warm bowl of Creamy Vegan French Lentil Soup, a protein-rich and fiber-packed dish perfect for cozy dinners.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Soups

Cuisine: French, Vegan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

Cashew Cream

1 cup Raw Cashews Soak in water for a smooth texture.

Soup Base

2 tablespoons Extra-Virgin Olive Oil Vegetable broth for oil-free version.
1 medium Yellow Onion (or Leeks) Provides essential flavor.
3 cloves Garlic Freshly minced.
1 teaspoon Fine Sea Salt Adjust according to taste.

Vegetables

2 medium Diced Carrots Adds natural sweetness.
2 medium Diced Celery Contributes to flavor.
1 can Diced Tomatoes Include juices.
2 cups Swiss Chard (or Kale) Nutritious green element.

Seasonings

1 teaspoon Ground Cumin Provides warmth.
1 teaspoon Dried Thyme Herbal notes.
1 teaspoon Ground Turmeric Adds warmth and color.
1 teaspoon Freshly Ground Black Pepper Season to liking.
2 tablespoons White Wine Vinegar (or Lemon Juice) Brightens flavors.

Lentils

1 cup French Green Lentils Maintains shape in soups.
4 cups Low-Sodium Veggie Broth Flavorful base.

Equipment

Large Dutch Oven

Method

Preparation

Soak raw cashews in water for 1 to 2 hours, then blend with fresh water for a smooth consistency.
Heat olive oil in a large pot, add chopped onion and minced garlic, sauté until translucent.
Stir in diced carrots and celery, add spices, and cook for 2 to 3 minutes.
Mix in diced tomatoes, lentils, and veggie broth, bring to boil, then simmer for 30-35 minutes.
Stir in cashew cream and greens, season to taste, and cook for another 5 to 7 minutes.
Serve hot with whole grain bread.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 300mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 800IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 5 days or freeze for 1-2 months. Reheat with a splash of veggie broth if thickened.

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