Lemon Lentil Soup

Lemon Lentil Soup

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.

Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
181 Calories

Recipe Instructions

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

Ingredients

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

Categories

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