LEMON LENTIL SOUP
The original Greek recipe is rich, lemony, and satisfying but so is this version with fresh lemons, cashew cream, and hearty red lentils.
Provided by AR Cook
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
- Blend lemon juice and cashews together in a food processor or blender until smooth and creamy.
- 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.
Nutrition Facts : Calories 181.2 calories, Carbohydrate 29 g, Fat 3.1 g, Fiber 7.3 g, Protein 10.7 g, SaturatedFat 0.4 g, Sodium 390.7 mg, Sugar 5.7 g
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