Chunky Lentil Cashew Soup
Warm, hearty, and oh-so-satisfying, Chunky Lentil Cashew Soup is the perfect blend of wholesome ingredients and comforting flavors. Packed with protein-rich red lentils, creamy cashews, and nutrient-dense spinach or kale, this vegan soup is elevated with fragrant spices like cumin and turmeric. A blend of sautéed vegetables adds layers of flavor, while a touch of blended soup creates a velvety texture without sacrificing its signature chunky consistency. Ready in just 45 minutes, this one-pot wonder is ideal for weeknight dinners or meal prep. Garnish with fresh parsley for a pop of color and an added burst of freshness. Whether you’re looking for a nutrient-packed dinner or simply craving a comforting bowl, this Chunky Lentil Cashew Soup ticks all the boxes for healthy, delicious, and satisfying comfort food.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrot, diced
- 2 medium Celery stalks, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Turmeric powder
- 1 cup Red lentils, rinsed
- 6 cups Vegetable broth
- 1 15-ounce can Canned diced tomatoes
- 0.5 cup Raw cashews
- 2 cups Spinach or kale, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle in the cumin and turmeric, stirring to coat the vegetables with the spices. Cook for 1 minute to release the aromas.
Add the rinsed red lentils, vegetable broth, diced tomatoes (with their liquid), and raw cashews to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, or until the lentils and vegetables are tender.
Use a ladle to remove about 1 cup of the soup. Blend this portion in a blender or food processor until smooth, then return it to the pot. This step adds creaminess while keeping the soup chunky.
Stir in the chopped spinach or kale, and allow it to wilt for 2-3 minutes.
Season with salt and black pepper to taste. Adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6522 mg | 284% | |
| Total Carbohydrate | 192.9 g | 70% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 51.8 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 652 mg | 50% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 6056 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
