GOLDEN FRENCH LENTIL SOUP

This hearty and nourishing Golden French Lentil Soup is packed with warm spices, protein-rich lentils, and vibrant turmeric for a cozy, anti-inflammatory boost. Slow-simmered with aromatic herbs and rich vegetables, this bowl of goodness is both comforting and nutritious. Perfect for meal prep or a chilly evening, it’s a wholesome, fiber-filled dish that keeps you full and satisfied.

This cozy lentil soup is gluten-free, dairy-free, and vegan! 

Ingredients:

• 1/2 cups raw cashews or sunflower seeds

• 1 cup hot water

• 2 tbsp extra-virgin olive oil or veggie broth, divided

• 2 carrots (200g), peeled and finely chopped

• 2 stalks celery (100g), finely chopped

• 1 medium onion (100g), finely chopped

• 4 cloves garlic, minced

• 2 tsp. Celtic salt, divided + more to taste

• 1 tsp. smoked paprika

• ½ tsp. cumin

• 1 tsp. turmeric

• 1 tsp. ginger

• 1½ tsp. ground black pepper

• 1 cups Green French Lentils 

• 2 cups (300g) cubed butternut squash

• 2 cups (200g) broccoli florets

• 2 cups Swiss Chard chopped

• 6 cups vegetable broth ( feel free to use extra water to bring the consistencey the way you like it)

• 1 to 2 teaspoons vinegar of your choice 

• 4 slices of sourdough bread (50g each) (optional but if you want to make it a satisfying meal you need it)

Instructions:

1. Place the cashews/sunflower seeds in a bowl and cover with boiling water. Set aside.

2. In a large pot, heat the olive oil. Add the carrots, celery and onion. Season with about ½ tsp. salt and cook for a few minutes until tender and fragrant.

3. Add the paprika, cumin, turmeric, and ginger. Stir to combine and cook 1-2 minutes, then add the lentils, squash, and broth. Add 1 tsp. salt and 1 tsp. pepper. Bring to a simmer, stirring frequently, and cook until the lentils and squash are very tender. 

4. While the soup is simmering, preheat the oven to 350 degrees F. place the cubed bread on a rimmed baking sheet. Drizzle with the remaining 1 tbsp. olive oil, 1 tsp. salt, ½ tsp. pepper, and the minced garlic. Use your hands to toss to coat. Bake for 10-12 minutes until golden brown.

5. Pour the cashews and water into a high-speed blender and blend until very smooth. Add to the soup along with the vinegar and minced garlic. Stir to combine, taste and adjust seasonings as needed, and serve with toasted sourdough bread on the side

6. Enjoy this perfect lunch!

   
   

Nutritional breakdown for the entire recipe: 

Calories: 1700 | Carbohydrate: 219 | Protein: 80g | Fat: 63g | Fiber: 93g

Per serving with sourdough bread: Calories: 545 | Carbohydrate: 80g | Protein: 23g | Fat: 17g | Fiber: 23g

QUICK FACT: Garlic is packed with immune-boosting and anti-inflammatory compounds. Adding it at the end of cooking helps preserve its powerful antioxidants and sulfur compounds, which support heart health and fight inflammation! 🧄✨