Cashew Raisin Curried Lentil Soup
This cashew raisin curried lentil soup simmers red lentils in coconut milk with curry, turmeric, and smoked paprika, then finishes with sweet raisins and crunchy cashews for a warming contrast. A hearty vegan bowl with 12.5g of protein that makes 12 servings.
Ingredients
- 2 tbsp canola oil
- 1 large onion diced
- 2 large carrots diced
- 2 stalks celery diced
- 5 cloves garlic crushed
- 1 ½ tsp curry powder
- 1 tsp turmeric
- ½ tsp cumin
- ½ tsp smoked paprika
- ⅛ tsp black pepper
- ½ tsp salt
- 1 lb 454g dry red lentils
- 2 tbsp Vegetable Better Than Bouillon
- 6 cups water
- 1 can 340 ml coconut milk
- 150 g frozen chopped spinach
- 2 tbsp fresh cilantro chopped (for serving)
- 1/2 cup raisins for serving
- 1/2 cup cashews for serving
Instructions
- In a large soup pot, heat the canola oil over medium heat. Add the onion, carrots, and celery and saute until soft.
- Add the garlic, spices, and salt. Saute one minute.
- Add the lentils, bouillon, and water. Heat to boiling then turn down to a simmer. Cook until lentils are soft (about 20 minutes).
- Add in the coconut milk and spinach. Soup is ready when the spinach has completely defrosted.
- Serve with cilantro, raisins, and cashews.
Nutrition
Serving: 12 | Calories: 295kcal
Servings: 12
Calories: 295kcal
