Lemony Lentil Soup

Recipe: Lemony Lentil Soup

Adapted From:   "Peas and Thank You: Simple Meatless Meals the Whole Family Will Love" by Sarah Matheny

Tested: 3/23/13

Servings: 8-12      Prep Time:  15-20 min

Notes: We've been trying out lots of recipes from this book and so far, with our little tweaks, we have loved them all! This was a nice change in taste, considering how many lentils we go through.

Ingredients: 6 carrots, diced 4 celery stalks, diced 1 1/2 tsp coriander 8 cups water or vegetable broth  2 cups red lentils, rinsed and drained 1 bunch greens, chopped or julienned 1/2 cup fresh lemon juice 6 tbsp raw cashews 4 tbsp chopped parsley salt and pepper to taste

Instructions: 1. Heat up a pot over medium high, then add 1 tbsp olive oil or cooking spray. 2. Saute the carrots and celery with the coriander for about 5 minutes or until vegetables are slightly soft. 3. Add liquid and lentils and heat to boiling (add greens here too if they are hearty, such as collards, otherwise add them in about 5 minutes), then simmer for 15 minutes until lentils are soft, but not mushy. 4. While lentils are simmering, add lemon juice and cashews into a blender or food processor and process until creamy. 5. When lentils are soft, add lemon cashew cream to the pot, along with parsley. Add salt and pepper to taste.