The original Greek recipe is rich, lemony, and satisfying but so is this version with fresh lemons, cashew cream, and hearty red lentils.
Used lime instead of lemon and added diced apple. Delicious!
Read MoreI 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
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.
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.
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.
