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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.

Ingredients

Scale

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

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