Lemon Lentil Soup with Cashew Cream and Greens Recipe

Introduction

This Lemon Lentil Soup is a comforting and nutritious dish bursting with bright citrus flavors and warming spices. It’s easy to make, hearty, and perfect for cozy lunches or dinner. The creamy texture comes from blending cashews and soup together for a deliciously smooth finish.

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

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onions, minced garlic, carrots, and celery. Sauté, stirring frequently, for about 5-6 minutes until the vegetables begin to soften.
2. Step 2: Add the red lentils, vegetable broth, ground cumin, ground coriander, and turmeric. Stir everything to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 30 minutes, or until the lentils are soft.
3. Step 3: In a high-powered blender, combine the raw cashews, fresh lemon juice, and 2 cups of the cooked soup. Blend on high until the mixture is creamy and smooth.
4. Step 4: Pour the creamy cashew mixture back into the pot with the remaining soup. Stir in the baby spinach or chopped kale and cook for a few minutes until the greens have softened. If you prefer a thinner soup, add 1/2 to 1 cup of water or more broth to reach desired consistency.
5. Step 5: Taste the soup and season with salt, black pepper, and cayenne pepper if using. Serve immediately topped with fresh chopped parsley and enjoy!

Tips & Variations

• For a nuttier flavor, toast the cashews lightly before blending.
• Swap spinach for kale or even Swiss chard depending on your preference.
• Add a pinch of smoked paprika for a smoky twist.
• If you don’t have a high-powered blender, soak the cashews in hot water for 20 minutes beforehand to soften them.
• Serve with a scoop of cooked rice or crusty bread for a more filling meal.

Storage

Store any leftover soup in an airtight container in the refrigerator for 4-5 days. It also freezes well for up to 3 months. Since the soup thickens upon standing, add a splash of water or broth when reheating to restore its creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils in this soup?

Red lentils work best as they cook quickly and break down easily, giving a creamy texture. Other lentils may require longer cooking times and will result in a different consistency.

Is this soup vegan and gluten-free?

Yes, this recipe is both vegan and naturally gluten-free, making it suitable for many dietary needs.

Lemon Lentil Soup with Cashew Cream and Greens Recipe

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★★★★★

4.6 from 128 reviews

This vibrant Lemon Lentil Soup combines red lentils with fresh vegetables, warming spices, and a creamy lemon-cashew blend for a nutritious and comforting meal. Perfect for chilly days, it’s packed with protein, fiber, and bright, fresh flavors that are both satisfying and wholesome.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

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Soup Base

• 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
• salt and black pepper, to taste
• tiny pinch cayenne pepper (optional for heat)

Blended Creamy Mixture

• 1/2 cup raw cashews
• 1/2 cup fresh lemon juice
• 2 cups of the cooked soup (from Step 2)

Greens & Garnishes

• 3 cups baby spinach or chopped kale
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onions, minced garlic, diced carrots, and chopped celery. Sauté, stirring frequently, for about 5 to 6 minutes until the vegetables are softened and fragrant.
2. Cook Lentils and Spices: Add the red lentils, vegetable broth, ground cumin, ground coriander, and turmeric to the pot. Stir to combine all ingredients thoroughly. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for 30 minutes or until the lentils are soft and fully cooked.
3. Blend Cashew and Lemon Mixture: In a high-powered blender, place the raw cashews, fresh lemon juice, and 2 cups of the hot soup from the pot. Blend on high speed until the mixture is completely creamy and smooth, adding richness and a tart brightness to the soup.
4. Combine and Add Greens: Pour the creamy cashew and lemon blend back into the pot with the remaining soup. Stir in the baby spinach or chopped kale. Cook for a few additional minutes until the greens have wilted and softened. Add extra water or broth if a thinner consistency is preferred.
5. Season and Serve: Taste the soup and adjust with salt, black pepper, and optional cayenne pepper for heat. Serve the soup immediately, garnished with fresh chopped parsley for extra freshness and color.
6. Storage Tips: Store any leftover soup in the refrigerator for 4 to 5 days or freeze for longer storage. The soup tends to thicken when refrigerated; simply add a splash of water or broth when reheating to restore the desired consistency. It pairs wonderfully with a scoop of rice for a heartier meal.

Notes

• This soup can be made vegan and gluten-free by using vegetable broth and ensuring no animal-based additives.
• The cashew blend adds creaminess without dairy, making it suitable for those avoiding lactose.
• For less heat, omit the cayenne pepper or reduce the amount.
• Adjust lemon juice quantity to your taste preference for acidity.
• Leftovers reheat well and can be enhanced with additional herbs or a squeeze of fresh lemon juice before serving.

Keywords: Lemon Lentil Soup, Vegan Lentil Soup, Healthy Soup, Creamy Lentil Soup, Mediterranean Soup, Dairy-Free Soup, Gluten-Free Soup, Lentil Recipes