INGREDIENTS
1
(14-ounce/398 ml) can of diced tomatoes, with juices
2
Carrots, diced (1 heaping cup/275 ml), medium
2
stalks Celery
3/4 cup
French green lentils
4
large cloves Garlic
3 cups
Swiss chard or kale, leaves
1 1/2 tsp
Thyme, dried
1
Yellow or sweet onion, large
4 cups
Vegetable broth, low-sodium
1
Black pepper, Freshly ground
1 tsp
Sea salt, fine
1 tsp
Turmeric, ground
2 tbsp
Olive oil, extra-virgin
1 tsp
White wine vinegar
1/2 cup
Cashews, raw
2 tsp
Cumin, ground
2 cups
Water