Easy & Creamy Lemon Lentil Soup Recipe

Ingredients

• cooking spray
• 4 carrots, peeled and chopped
• 2 stalks celery, chopped
• 0.75 teaspoon ground coriander
• 4 cups vegetable broth
• 1 cup red lentils, rinsed and drained
• 0.25 cup fresh lemon juice
• 3 tablespoons unsalted raw cashews
• 1.5 cups chopped spinach
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste

Instructions

1. Heat a greased saucepan over medium-high heat. Sauté carrots, celery, and coriander until tender, about 5 minutes. Add vegetable broth and red lentils and bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 15 minutes.
2. Blend lemon juice and cashews in a food processor or blender until smooth and creamy to create the cashew cream.
3. Stir in the cashew cream, spinach, and parsley with the lentils. Season with salt and pepper and simmer until heated through, about 5 minutes.

Nutrition

• Calories: 181 kcal
• Fat Content: 3 g
• Fiber Content: 7 g
• Sugar Content: 6 g
• Sodium Content: 391 mg
• Protein Content: 11 g
• Carbohydrate Content: 29 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g