Lemon Lentil Soup
Description
Cashews blended with lemon juice create a creamy base for this quick and easy vegan Greek lemon soup brimming with red lentils, spinach, and carrots.
Ingredients
•
cooking spray
•
4 carrots, peeled and chopped
•
2 stalks celery, chopped
•
3/4 teaspoon ground coriander
•
4 cups vegetable broth
•
1 cup red lentils, rinsed and drained
•
1/4 cup fresh lemon juice
•
3 tablespoons unsalted raw cashews
•
1 1/2 cups chopped spinach
•
2 tablespoons chopped fresh parsley
•
salt and ground black pepper to taste
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.