Vegetable Loaded Lentil Soup
Instructions:
1. Prepare Cashew Cream:
Soak cashews in water for at least 30 minutes, then blend until smooth and creamy.
2. Cook Lentils:
In a pot, add rinsed lentils and 2 cups of water or broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes until soft.
3. Sauté Vegetables:
In a separate pan, heat olive oil over medium heat. Sauté onions for 2 minutes, then add celery and carrots. Cook for another 5 minutes.
4. Add Garlic & Broccoli:
Stir in garlic, broccoli, and remaining water. Let it simmer for 5 minutes.
5. Combine Lentils & Season:
Add cooked lentils to the pot, season with salt and black pepper, and stir well. Simmer for another 5 minutes.
6. Stir in Cashew Cream:
Pour the blended cashew cream into the soup and mix well for a creamy texture.
7. Serve Hot:
Enjoy warm with crusty bread or a side of rice.
Special Comments
This step-by-step guide helps you prepare a delicious vegetable-loaded lentil soup. Packed with nutrients, it's a perfect vegetarian meal. Discover expert tips and tricks to enhance flavor and texture. Enjoy this wholesome, hearty dish with your favorite sides!
Vegetable Loaded Lentil Soup
Notes/ Precautions
Soak Cashews Well: Soaking for at least 30 minutes ensures a smooth and creamy texture when blended.
Rinse Lentils Thoroughly: Washing lentils removes excess starch and helps in better digestion.
Adjust Consistency: Add more water or broth if the soup thickens too much while cooking.
Enhance Flavor: A squeeze of lemon juice or a sprinkle of fresh herbs can elevate the taste.