Lemon Lentil Soup with Cashews and Spinach Recipe

Introduction

This Lemon Lentil Soup is a bright and nourishing dish that combines tender lentils with fresh lemon juice and warming spices. It’s creamy, comforting, and perfect for a healthy weeknight meal or a cozy lunch.

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 chopped celery. Sauté, stirring frequently, for about 5 to 6 minutes until the vegetables soften.
2. Step 2: Add the red lentils, vegetable broth, ground cumin, ground coriander, and turmeric. Stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, until the lentils are tender.
3. Step 3: In a high-powered blender, combine the raw cashews, fresh lemon juice, and 2 cups of the hot soup. Blend on high until creamy and smooth.
4. Step 4: Return the creamy mixture to the pot and stir in the baby spinach or chopped kale. Cook for a few minutes until the greens soften. If you prefer a thinner soup, add 1/2 to 1 cup of water or additional broth.
5. Step 5: Taste and season with salt, black pepper, and a tiny pinch of cayenne pepper if you want some heat. Serve immediately, garnished with fresh chopped parsley. Enjoy!

Tips & Variations

• For a nuttier flavor, toast the cashews lightly before blending.
• Use coconut milk instead of some broth for a richer, creamier texture.
• Swap baby spinach with kale or chard depending on your preference.
• Add a pinch of smoked paprika for a subtle smoky depth.

Storage

Store leftover soup in an airtight container in the refrigerator for 4 to 5 days. It also freezes well for up to 3 months. The soup thickens as it cools; add a little water or broth when reheating to loosen it back up. It’s delicious served with a scoop of rice for a heartier meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh parsley?

Yes, you can substitute dried parsley, but use about one-third of the amount since dried herbs are more concentrated. Fresh parsley adds a brighter flavor.

Is it necessary to blend the soup with cashews?

Blending with cashews adds creaminess and a subtle richness without dairy, but if you prefer, you can omit this step or use another creamy ingredient like coconut milk or soaked sunflower seeds.

Lemon Lentil Soup with Cashews and Spinach Recipe

Print Recipe

★★★★★

4.6 from 105 reviews

This vibrant Lemon Lentil Soup combines hearty red lentils with fresh lemon juice and a blend of warming spices, creating a creamy, nutritious, and comforting dish. Enhanced with greens like baby spinach or kale and a smooth cashew blend, this soup is perfect for a wholesome meal that’s both satisfying and light.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

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 of cayenne pepper (optional)

Cashew Lemon Blend

• 1/2 cup raw cashews
• 1/2 cup fresh lemon juice

Greens and Garnish

• 3 cups baby spinach or chopped kale
• 1/4 cup fresh parsley, chopped

Instructions

1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add diced onions, minced garlic, chopped carrots, and celery. Sauté, stirring frequently for about 5-6 minutes until the vegetables soften and release their aromas.
2. Cook Lentils: Add red lentils, vegetable broth, ground cumin, coriander, and turmeric to the pot. Stir to combine all ingredients. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes until the lentils are tender and soft.
3. Blend Cashew Mixture: In a high-powered blender, combine raw cashews, fresh lemon juice, and 2 cups of the cooked soup. Blend on high speed until the mixture is creamy and smooth, which will add richness and a tangy brightness to the soup.
4. Combine and Add Greens: Return the creamy cashew and lemon blend to the pot. Stir in the baby spinach or chopped kale. Cook for another few minutes until the greens have wilted and softened. Adjust consistency with water or broth if a thinner soup is desired.
5. Season and Serve: Taste the soup and season with salt, black pepper, and a tiny pinch of cayenne pepper if you like some heat. Serve hot, garnished with fresh chopped parsley for a fresh, herbal finish.
6. Storage: Leftover soup keeps well in the refrigerator for 4-5 days and freezes easily. The soup may thicken during storage, so add water or broth to loosen it when reheating. It also pairs wonderfully with a scoop of rice for a more filling meal.

Notes

• For a creamier texture, soak cashews in hot water for 15 minutes before blending.
• Use fresh lemon juice for the best bright flavor; bottled lemon juice may alter the taste.
• Red lentils cook faster and break down to create a naturally creamy soup base.
• Feel free to swap kale for spinach depending on preference or availability.
• Adjust cayenne pepper amount to control the spiciness of the soup.
• Adding rice when serving can turn this soup into a heartier meal.

Keywords: lemon lentil soup, vegan lentil soup, creamy lentil soup, healthy soup, vegetable soup, Mediterranean soup, red lentils, lemon juice soup