Chunky Lentil-Cashew Soup

Lentils are a great source of plant-based protein and are commonly used in vegetarian and vegan dishes for their nutritional benefits.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Chunky Lentil-Cashew Soup

Cooking Method: Boiling, Simmering Cuisine: International, Vegetarian Courses: Gluten free, Lunch, Soup, Vegan Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Red Lentils
• ¹⁄₂ cup Cashews
• 1 medium Onion
• 2 medium Carrot
• 2 stalk Celery Stalks
• 3 clove Garlic Cloves
• 4 cup Vegetable Stock
• 1 teaspoon Cumin
• ¹⁄₂ teaspoon Turmeric
• ¹⁄₂ teaspoon Paprika
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black Pepper
• 2 tablespoon Lemon Juice
• 2 tablespoon Fresh Cilantro

Instructions

1. Rinse the lentils and soak them in water for 15 minutes. Drain and set aside.
2. In a large pot, heat some oil and sauté the onion, carrot, celery, and garlic until softened.
3. Add the soaked lentils, cashews, vegetable stock, cumin, turmeric, paprika, salt, and black pepper to the pot. Bring to a boil.
4. Reduce the heat to low and simmer for 30 minutes, or until the lentils are tender.
5. Using an immersion blender or a regular blender, blend half of the soup until smooth. Return to the pot.
6. Stir in the lemon juice and fresh cilantro.
7. Let the soup rest for 10 minutes before serving.
8. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 35g12%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.