Wednesday, May 17, 2017

LEMON LENTIL SOUP


Peas and Thank You: Simple Meatless Meals the Whole Family Will Love, written by Sarah Matheny 

4 carrots, peeled and chopped
2 celery stalks, chipped
3/4 t. coriander
4 c. vegetable broth
1 c. red lentils
1/4 c. lemon juice
3 T. raw cashews
1 1/2 c. chopped spinach
2 T. chopped parsley
salt & pepper, to taste

In a medium saucepan coated with cooking spray, saute carrots, celery, and coriander over medium-high heat for five minutes or until tender. Add broth and lentils. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until lentils are tender, but not mushy.

Meanwhile, combine lemon juice and cashews in food processor or blender. When lentils are done, stir in lemon-cashew cream, spinach, and parsley. Stir until thoroughly blended. Season with salt & pepper.

Makes about six cups.

Notes: Cooking spray is not enough to keep my vegetable from burning, so I add just a small drizzle of oil. The lemon flavor isn't very strong, so I may add a little more at the end next time.



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