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Lemon Lentil Soup with Cashew Cream and Greens Recipe

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★★★★★

5 from 123 reviews

This comforting Lemon Lentil Soup is a vibrant, nutritious dish combining red lentils, fresh vegetables, and a bright lemon kick. Featuring warm spices like cumin, coriander, and turmeric, this soup is creamy thanks to blended cashews and is packed with hearty greens for a wholesome meal that’s easy to prepare and perfect for any season.

Ingredients

Scale

Vegetables & Aromatics

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and diced or sliced into rounds
  • 3 ribs celery, chopped
  • 3 cups baby spinach or chopped kale
  • 1/4 cup fresh parsley, chopped

Lentils & Broth

  • 2 cups red lentils
  • 8 cups vegetable broth

Spices & Seasonings

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • Salt, to taste
  • Black pepper, to taste
  • Tiny pinch cayenne pepper (optional)

Other Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup raw cashews
  • 1/2 cup fresh lemon juice

Instructions

  1. Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onions, minced garlic, carrots, and chopped celery. Sauté them while stirring frequently for about 5-6 minutes until the vegetables soften and the onions become translucent.
  2. Add Lentils and Spices: Stir in 2 cups of red lentils along with 8 cups of vegetable broth. Add 1 teaspoon each of ground cumin and coriander, and 1/4 teaspoon turmeric. Mix everything well and bring the mixture to a boil.
  3. Simmer the Soup: Once boiling, reduce the heat to a simmer and cook uncovered for 30 minutes until the lentils are tender and have started to break down, creating a thick base.
  4. Blend Cashews and Lemon Juice: In a high-powered blender, combine 1/2 cup raw cashews, 1/2 cup fresh lemon juice, and 2 cups of the hot soup broth. Blend on high until the mixture is creamy and smooth, which will add richness and a fresh tang to the soup.
  5. Combine and Cook Greens: Pour the blended cashew mixture back into the pot and stir in 3 cups of baby spinach or chopped kale. Continue cooking for a few minutes until the greens have wilted and softened. If the soup is too thick, add between 1/2 to 1 cup of water or extra broth to reach your preferred consistency.
  6. Season and Serve: Taste the soup and adjust seasoning with salt, black pepper, and an optional tiny pinch of cayenne pepper for heat. Serve immediately with fresh chopped parsley sprinkled on top for garnish and enjoy your healthy Lemon Lentil Soup.
  7. Storage Tips: Store leftovers in the refrigerator for 4-5 days or freeze for longer preservation. The soup thickens upon standing; simply add water or broth when reheating. It’s also delightful served with a scoop of rice for a more filling meal.

Notes

  • You can substitute kale with spinach depending on your preference or availability.
  • If you prefer a spicier soup, increase the cayenne pepper slightly.
  • Raw cashews add creaminess without dairy; soak them beforehand if you have time for an even smoother texture.
  • Adding rice while serving makes it more hearty and filling.
  • This soup freezes well but add additional liquid when reheating to maintain the desired consistency.

Keywords: lemon lentil soup, vegan soup, healthy lentil recipe, creamy lentil soup, Mediterranean soup, vegetarian soup, plant-based, easy soup recipe

Find it online: https://yumwithmia.com/lemon-lentil-soup-with-cashew-cream-and-greens-recipe/