1. Process cashews and water 2x on timer 6

1. Saute onions garlic and salt until softened. Add carrots and celery and cook for another 5 minutes. Stir in the spices and heat until fragrant

1. Add diced tomatoes with their juices, lentils, broth and water. Bring to a low boil and simmer 30-35 minutes until lentils are tender

1. Stir in the cashew cream, salt, pepper, vinegar and kale. Cook for 3-4 minutes until the kale is wilted