This soup is quick and easy to make, and SO satisfying!
Ingredients:
1/2 cup red lentils
1 onion, chopped
1 cup mushrooms, sliced
2 medium carrots, blended with 4 cups water
1 can no added salt tomatoes
2 large bunches kale, tough stems and center ribs removed and leaves coarsely chopped
1/2 cup raw cashews
2 tablespoons savoury yeast flakes
Method:
Put all ingredients except cashews and yeast in a large saucepan and simmer until lentils are cooked – about 25 minutes.
Puree 1 cup of soup with cashews then pour pureed soup back into the saucepan and reheat gently. Serve soup topped with yeast flakes.
