Tomato soup with black lentils, potatoes and cabbage

A hearty soup for fall, accented with garlic and dill, garnished with arugula, scallions and savory lime cashew butter.

For the soup
1 cup of water
1 sprig of dried kombu (about 2″)
1/2 cup of black beluga lentils
1T cooking oil
1/2t coarse sea salt
2T fresh dill, minced
2T fresh garlic, minced
1 scallion, minced (about 4″ of green reserved for garnish)
1/2 cup tomato passata (or puree)
2 cups mushroom stock
2 cups vegetable stock
3/4 cup diced potatoes (about 1/2″ dice)
1/2 cup shredded cabbage
1/4 cup nutritional yeast
Sea salt and black pepper to taste

For the garnish
1 cup of fresh arugula, minced
1/4 cup of cashew butter
1/4t of coarse sea salt
3-4T of water
1T of lime juice
Sea salt and black pepper to taste

Directions

In a medium pan with a lid, bring the water to a boil on high
Add the lentils and the kombu, reduce to low and simmer for 15 minutes.
Drain the lentils and kombu and return to the pan.
Add the cooking oil and sea salt to the pan on medium high.
Saute the garlic, scallion and dill for 2 minutes.
Add the mushroom stock, the vegetable stock, the lentils and kombu and the potatoes back to the pan.
Cover and simmer for 15 minutes on medium-low.
Remove the kombu.
Add the cabbage and simmer for another 15 minutes uncovered, or until the potatoes and lentils are done.
Add the nutritional yeast and stir to combine.
While the soup finishes, whisk together the cashew butter, lime juice and water, until dissolved and thick. Add additional water only if necessary.
Season the soup to taste.
Ladle out the soup.
Sprinkle 1/4 cup of minced arugula the surface of each (assuming four bowls).
Garnish with 2T of lime and cashew mix and sliced scallion greens.