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Lemon Lentil Soup
Lemon Lentil Soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Creamy cashew and lemon Greek soup with red lentils, spinach, and carrots.
Ingredients:
  • cooking spray
  • 4 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 0.75 teaspoon ground coriander
  • 4 cups vegetable broth
  • 1 cup red lentils, rinsed and drained
  • 0.25 cup fresh lemon juice
  • 3 tablespoons unsalted raw cashews
  • 1.5 cups chopped spinach
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Prepare a saucepan by lightly coating it with cooking spray and heat over medium-high heat. Sauté carrots, celery, and coriander until they are tender, for roughly 5 minutes. Pour in vegetable broth and red lentils. Bring to a boil, then lower the heat, cover, and simmer until the lentils are tender but still firm, about 15 minutes.
  • Combine zesty lemon juice and creamy cashews in a food processor or blender until perfectly smooth.
  • Combine the luscious cashew cream, fresh spinach, and fragrant parsley with the lentils. Add a sprinkle of salt and pepper, then let it all simmer until warmed through, approximately 5 minutes.

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