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

Ingredients

• ¼ cup fresh lemon juice
• 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
• ¾ teaspoon ground coriander
• 1 ½ cups chopped spinach
• 1 cup red lentils, rinsed and drained
• 3 tablespoons unsalted raw cashews

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.