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Ingredients

cooking spray 4 carrots, peeled and chopped 2 stalks celery, chopped ¾ teaspoon ground coriander 4 cups vegetable broth 1 cup red lentils, rinsed and drained ¼ cup fresh lemon juice 3 tablespoons unsalted raw cashews 1 ½ cups chopped spinach 2 tablespoons chopped fresh parsley salt and ground black pepper to taste

Nutrition Info

181.2 calories carbohydrate: 29 g cholesterol: : - fat: 3.1 g fiber: 7.3 g protein: 10.7 g saturatedFat: 0.4 g servingSize: - sodium: 390.7 mg sugar: 5.7 g transFat: : - unsaturatedFat: : -

Grease a saucepan with cooking spray. Heat over medium-high heat. Saute carrots, celery, and coriander until vegetables are tender, about 5 minutes. Add vegetable broth and red lentils and bring to a boil. Reduce heat, cover, and simmer until lentils are tender but not mushy, about 15 minutes.
Blend lemon juice and cashews together in a food processor or blender until smooth and creamy.
Stir the cashew cream, spinach, and parsley in with the lentils. Season with salt and pepper and simmer until heated through, about 5 minutes more.

6 large bowls

The original Greek recipe is rich, lemony, and satisfying but so is this version with fresh lemons, cashew cream, and hearty red lentils.