French Lentil Soup (Vegan)

veggiesdontbite.com

Janice Janson Dublanko

½ cup raw cashews, or ¼ cup plus 2 tablespoons (90 mL) raw sunflower seeds (125 mL)

2 cups water (500 mL)

2 tablespoons extra-virgin olive oil , optional, use broth for oil free (30 mL)

1 large yellow or sweet onion diced, or 2 leeks, cleaned and thinly sliced (about 2 cups/500 mL)

4 large cloves garlic minced (2 tablespoons/ 30 mL minced)

1 to 1 ½ teaspoons fine sea salt, to taste , plus a couple pinches (5 to 7 mL)

2 medium carrots diced (1 heaping cup/275 mL)

2 stalks celery diced (¾ cup/175 mL)

2 teaspoons ground cumin

1 ½ teaspoons dried thyme (7 mL)

1 teaspoon ground turmeric (5 mL)

1 can of diced tomatoes, with juices (14-ounce/398 mL)

¾ cup uncooked French green lentils, picked over and rinsed (175 mL)

4 cups veggie broth , low sodium (1 L)

3 cups stemmed and chopped Swiss chard or kale leaves (750 mL)

subheading: Freshly ground black pepper:

1 to 2 teaspoons white wine vinegar , to taste (5 to 10 mL)

Directions at veggiesdontbite.com

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