Lemon Lentil Soup recipe
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- 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
Nutrition Info
- 181.2 caloriescarbohydrate: 29 gcholesterol: : -fat: 3.1 gfiber: 7.3 gprotein: 10.7 gsaturatedFat: 0.4 gservingSize: -sodium: 390.7 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Lemon Lentil Soup
Directions
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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.