The original Greek recipe is rich, lemony, and satisfying but so is this version with fresh lemons, cashew cream, and hearty red lentils.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 large bowls
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a saucepan with cooking spray. Heat over medium-high heat. Saute carrots, celery, and coriander until vegetables are tender, about 5 minutes. Add vegetable broth and red lentils and bring to a boil. Reduce heat, cover, and simmer until lentils are tender but not mushy, about 15 minutes.

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  • Blend lemon juice and cashews together in a food processor or blender until smooth and creamy.

  • Stir the cashew cream, spinach, and parsley in with the lentils. Season with salt and pepper and simmer until heated through, about 5 minutes more.

Nutrition Facts

181 calories; protein 10.7g; carbohydrates 29g; fat 3.1g; sodium 390.7mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
06/09/2020
This was great. The lemon cashews really gave the recipe some pizzazz. Easy, quick, healthy, good and cheap as hell - how could you not like this? Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/09/2020
This was great. The lemon cashews really gave the recipe some pizzazz. Easy, quick, healthy, good and cheap as hell - how could you not like this? Read More
Rating: 3 stars
08/23/2020
I made it exactly as written. I thought the lemon was a bit overpowering, but it's right there in the title, so perhaps I shouldn't be surprised. Otherwise bland. Vegan food does not have to be bland. I won't make it again. Read More
Rating: 5 stars
06/01/2019
Tastes even better the next day. Wasn't sure if I'd like lemon soup so I customized it with a few tweaks - added ginger and fenugreek in the beginning but turns out coriander is the best flavor. I loved the cashew cream but also stirred in two tempered beaten egg yolks. I also used collard greens rather than spinach which take longer to cook so my lentils dissolved. This is a great kitchen sink soup so next time I'll add sweet potato rather than the regular potato I tried. Read More
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Rating: 5 stars
01/26/2020
I have tried many versions of lentil soup and declare this the best. The secret ingredient separating it from other recipes is the lemon cashew butter. It's creamy and delicious. Also it is not difficult to make I just buzzed it up in my little bullet blender. Read More
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