The original Greek recipe is rich, lemony, and satisfying but so is this version with fresh lemons, cashew cream, and hearty red lentils.Ingredients | Mediterranean Lentil Soup Recipes Vegetarian
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
Directions
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.
Info | Mediterranean Lentil Soup Recipes Vegetarian
prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 large bowls
TAG : Lemon Lentil Soup
Soups, Stews and Chili Recipes, Soup Recipes, Beans and Peas, Lentil Soup Recipes,
