Lentil Soup

I know it’s almost summer and all, but it’s pouring rain here in OKC which made me whip out my latest and greatest soup creation. This one was created on a rainy day, when I had lots of time on my hands and decided to throw an impromptu dinner party. It turned out better than expected and I’ve probably eaten is 10x since then. It’s more filling and flavorful than you would expect - so don’t be afraid to entertain your carnivore friends and watch as they go for seconds.

As always, it’s vegan and gluten free : )


Lentil Soup

Serves 8


1 cup cashews, blended with 3/4 cup water to make cream (or more if needed to blend)
2 yellow onions, diced
8 garlic cloves, minced
8 carrots, diced
6 Celery stalks, diced
2 cups Cherry tomatoes, halved
1 bunch of Swiss chard (or kale), chopped
2 cups French green lentils
9 cups Vegetable broth
1/2 cup nutritional yeast

Cumin, thyme, smoked paprika, salt and pepper (I never measure these, just throw them in to taste and don’t be afraid to add more!)



In a large soup pot, combine about 2T of olive oil with your diced onion and garlic. Salute on medium until your onions are translucent.

Add in all of your other ingredients.

Stir well and let it cook on medium for about 30-45 minutes, or until your lentils are cooked. You may need to continue to stir peroidically so it doesn’t burn or stick to the pan.

Serve immediately or store in the fridge for up to one week. You may also freeze it if you wish to store if for more than 7 days.