Lemon Lentil Soup

Lemon Lentil Soup
Stephanie Harter (from Drfuhrman.com)
 
 6
 50 minutes
 
1 1/2 cups carrots, peeled and chopped
1 cup celery, chopped
4 cups vegetable broth, no or low sodium
1 cup red Lentils, rinsed and drained
3/4 teaspoon ground coriander
1 teaspoon ground cumin
3 tablespoons raw Cashews or 1 1/2 tablespoons cashew butter
1/4 cup fresh Lemon Juice (about 2 small lemons)
1 head baby bok choy, chopped (could substitute 1 1/2 C chopped greens, such as kale or spinach)
2 tablespoons chopped parsley
pepper to taste


Place carrots, celery, vegetable broth, lentils, coriander and cumin in a pot and bring to a boil. Reduce heat, cover and simmer for forty minutes or until lentils and vegetables are tender. 

In a blender or food processor, blend 1 cup of the soup with cashews and lemon juice. Return to pot along with bok choy or greens and heat until greens are wilted. Stir in parsley and season with pepper.

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tagged this with Excellent 2014-11-12 21:24:39 -0500