Dinner

Lemon Lentil Soup with Cashew Cream and Greens Recipe

Bymia larkspur February 2, 2026February 2, 2026

Introduction

This Lemon Lentil Soup is a bright and comforting dish perfect for any season. Packed with wholesome vegetables and fragrant spices, it brings a creamy texture without cream. The fresh lemon juice adds a lovely zing that lifts the flavors beautifully.

A white bowl is filled with a thick, yellow lentil soup that has bits of green herbs and orange carrot pieces mixed in, showing a chunky texture. The soup is sprinkled with ground black pepper and small green herb pieces on top. A spoon is scooping some of the soup, showing its creamy, slightly chunky consistency. The bowl sits on a white plate with two slices of light brown bread beside it. The background is a white marbled texture with scattered orange lentils and half a lemon nearby, while a woman's hand holds the spoon. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
3 large carrots, peeled and diced or sliced into rounds
3 ribs celery, chopped
2 cups red lentils
8 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1/2 cup raw cashews
1/2 cup fresh lemon juice
3 cups baby spinach or chopped kale
1/4 cup fresh parsley
Salt and black pepper, to taste
Tiny pinch cayenne pepper (optional for heat)

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots, and celery. Sauté, stirring frequently, for about 5-6 minutes until vegetables soften.
Step 2: Add the red lentils, vegetable broth, cumin, coriander, and turmeric to the pot. Stir to combine, then bring to a boil. Reduce heat to a simmer and cook for 30 minutes, until the lentils are tender.
Step 3: Place the cashews and fresh lemon juice in a high-powered blender along with 2 cups of the soup. Blend on high until creamy and smooth.
Step 4: Stir the creamy mixture back into the pot. Add the spinach or kale and cook a few minutes more until the greens have softened. If you prefer a thinner soup, add 1/2 to 1 cup of water or additional broth.
Step 5: Taste the soup and season with salt, black pepper, and optional cayenne pepper. Serve immediately topped with fresh chopped parsley and enjoy!

Tips & Variations

For extra protein, add cooked chicken or chickpeas before serving.
Swap kale for spinach if you prefer a milder green or want a quicker cook time.
Use lime juice instead of lemon for a slightly different citrus note.
Soak cashews for a few hours beforehand to make blending even smoother.
Add a dash of smoked paprika for a smoky flavor twist.

Storage

Store leftover soup in an airtight container in the refrigerator for 4-5 days. It can also be frozen for longer storage. The soup may thicken as it cools; simply add a splash of water or broth when reheating to reach your desired consistency. Serving it with a scoop of rice makes a hearty meal.

How to Serve

A light green pot is filled with thick, yellow soup mixed with small pieces of green herbs and orange bits, with a smooth and creamy texture visible throughout. A woman's hand is holding a large wooden spoon that is stirring the soup, showing the depth and richness of the thick liquid inside the pot. The scene is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan when using vegetable broth and no animal products. The cashews provide creaminess without dairy.

How do I make the soup less thick?

If you prefer a thinner soup, add extra vegetable broth or water when reheating or during the final cooking stage until you reach the consistency you like.