Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 large white onion, diced small
- 2 large carrots, peeled and diced small
- 3 large celery stalks, leaves/ends removed and diced small
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 large garlic cloves, minced
- 2 teaspoon ground turmeric (or more if desired using up to 1 tablespoon total)
- 1, 15 ounce can diced tomatoes with juices
- ½ cup split red lentils
- ½ cup split peas
- 7 cups Vegetable or chicken broth (or 8 cups for a more brothy soup)
- ½ cup raw, unsalted cashews or slivered almonds, soaked in boiling water for 30 minutes
- ¾ cup water
- ¾ cup fresh cilantro or parsley, diced (optional garnish–but so good!)
Instructions
- Heat a large pot over medium heat. Add the oil, onion, carrots, celery, salt and pepper and cook for 5 minutes until veggies begin to soften.
- Stir frequently for even cooking.
- Add the garlic and turmeric and cook for another minute.
- Add the tomatoes (and their juices), red lentils, split peas and the broth and bring to a boil.
- Once boiling, turn down heat and let simmer uncovered for one hour until split peas are soft.
- Stir occasionally.
- Meanwhile make the cashew or almond cream sauce. Drain and rinse the soaked nuts and add to a high speed blender.
- Add fresh water and blend on high speed for at least one minute.
- Check the sauce to ensure it is smooth and creamy.
- Once split peas are soft, turn off heat. Stir in fresh parsley and almond cream sauce.
- Season to taste and serve. Garnish with freshly ground black pepper, fresh diced parsley and a drizzle of nut cream sauce if desired.
- Store leftovers in an airtight container in your refrigerator for up to one week or in your freezer for two months.