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Cashew Raisin Curried Lentil Soup
Print Recipe
A sweet and spicy oh-so-cozy soup!
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:
Author:
Jessica Penner, RD