CREAMY FRENCH LENTIL SOUP

 One serving of this lentil soup provides you with plenty of your daily fiber, healthy fats, leafy greens, antioxidant-rich turmeric, and a good dose of cancer-fighting alliums (onions and garlic). Soaked and blended cashews (or sunflower seeds) give this soup its creamy texture, which makes it seem decadent and, in my opinion, extra special.

INGREDIENTS

• ½ cup raw cashews (OR ⅔ cup sunflower seeds), soaked in hot water at least 30 min.
• ½ yellow onion, chopped
• 4 cloves garlic, minced
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 bunch Swiss chard, stalks separated and chopped, greens chopped (OR 4 cups fresh spinach)
• 2 tsp. ground cumin
• 1½ tsp. dried thyme
• 1 tsp. ground turmeric
• ½ tsp. smoked paprika
• 1 15-oz. can diced tomatoes
• 5 cups low-sodium vegetable broth, plus more to thin soup as needed
• 1 cup French green lentils, rinsed
• 1 tsp. white wine vinegar
• Salt and pepper to taste

INSTRUCTIONS

1. In a large soup pot over medium heat, sauté onion, garlic, carrots, celery, and Swiss card stalks in ¼ inch of water until soft (about 7 min). Add more water as needed to prevent burning.
2. Stir in the cumin, thyme, turmeric, and smoked paprika and cook for about 30 seconds. Add the can of diced tomatoes, broth, and lentils. Simmer over medium-low heat for 30-35 min. until the lentils are soft.
3. While the soup simmers, make the cashew cream. Drain the soaked cashews and add to a blender, along with ½ cup of water. Blend until completely smooth.
4. When the lentils are cooked, turn off the heat and add the Swiss chard greens, cashew cream, and white wine vinegar, and stir to wilt the greens. Add more broth to thin soup to desired consistency and taste for salt and pepper.