Lemon Lentil Soup recipe

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Ingredients

cooking spray
4 carrots, peeled and chopped
2 stalks celery, chopped
¾ teaspoon ground coriander
4 cups vegetable broth
1 cup red lentils, rinsed and drained
¼ cup fresh lemon juice
3 tablespoons unsalted raw cashews
1 ½ cups chopped spinach
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste

Nutrition Info

181.2 calories
carbohydrate: 29 g
cholesterol: : -
fat: 3.1 g
fiber: 7.3 g
protein: 10.7 g
saturatedFat: 0.4 g
servingSize: -
sodium: 390.7 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grease a saucepan with cooking spray. Heat over medium-high heat. Saute carrots, celery, and coriander until vegetables are tender, about 5 minutes. Add vegetable broth and red lentils and bring to a boil. Reduce heat, cover, and simmer until lentils are tender but not mushy, about 15 minutes.

  2. Blend lemon juice and cashews together in a food processor or blender until smooth and creamy.

  3. Stir the cashew cream, spinach, and parsley in with the lentils. Season with salt and pepper and simmer until heated through, about 5 minutes more.

Recipe Yield

6 large bowls

Recipe Note

The original Greek recipe is rich, lemony, and satisfying but so is this version with fresh lemons, cashew cream, and hearty red lentils.

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