Recipe: Tomato Lentil Soup with Olives and Cashew Cream

Tomato Lentil Soup

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes
• 2 bay leaves
• 1 cup dry brown lentils, rinsed/sorted
• 6 cups vegetable stock
• 1 (14 oz) can of crushed tomatoes
• 4 large handfuls of baby spinach
• 1 cup chopped green olives
• ½ cup cashew cream (or heavy cream)
• Rustic bread for serving

INSTRUCTIONS

1. Heat oil over medium heat in a large pot.
2. Add onions, carrots, and celery and cook until softened – about 5 minutes.
3. Add garlic, thyme, oregano, paprika, salt, pepper, crushed red pepper flakes, and bay leaves.
4. Add the lentils, stock, and tomatoes, then bring to a boil.
5. Cover, reduce heat to low, and simmer until lentils are tender – about 30 minutes.
6. Stir in spinach until just wilted, and then add olives and cream, stirring well.
7. Serve with bread for dipping. 
    

All-Purpose Cashew Cream

INGREDIENTS

• 1 cup raw cashews
• 1 cup water

INSTRUCTIONS

1. In a heat-proof bowl, cover cashews with boiling water to cover by 1-2” and soak for 20-30 minutes.
2. Drain and add cashews and 1 cup fresh water to a blender and puree until smooth.