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Ingredients
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cooking spray
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4 carrots, peeled and chopped
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2 stalks celery, chopped
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¾ teaspoon ground coriander
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4 cups vegetable broth
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1 cup red lentils, rinsed and drained
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¼ cup fresh lemon juice
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3 tablespoons unsalted raw cashews
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1 ½ cups chopped spinach
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2 tablespoons chopped fresh parsley
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salt and ground black pepper to taste
Directions
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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.
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Blend lemon juice and cashews together in a food processor or blender until smooth and creamy.
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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.
Nutrition Facts (per serving)
181 | Calories |
3g | Fat |
29g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 181 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 0g | 2% |
Sodium 391mg | 17% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 7g | 26% |
Total Sugars 6g | |
Protein 11g | 21% |
Vitamin C 13mg | 15% |
Calcium 64mg | 5% |
Iron 3mg | 14% |
Potassium 552mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.