Lemon Lentil Soup

Makes 6 large bowls

INGREDIENTS: 

• 4 carrots, peeled and chopped (about 2 cups)
• 2 stalks celery, chopped (about 1 cup)
• 3/4 teaspoon coriander
• 4 cups organic vegetable broth
• 1 cup red lentils, rinsed and drained
• 1/4 cup fresh lemon juice
• 3 tablespoons raw cashews
• 1 1/2 cups chopped spinach
• 2 tablespoons chopped parsley
• salt and pepper to taste 

 DIRECTIONS:

1. In a saucepan over medium-high heat and sprayed with cooking spray, saute carrots, celery and coriander for approximately 5 minutes or until vegetables are tender.
2. Add broth and red lentils and bring to a boil. Reduce heat, cover and simmer for 15 minutes, until lentils are tender but not mushy.
3. Combine lemon juice and cashews in a food processor or blender. When lentils are done, stir in spinach, parsley and lemon-cashew cream and heat until mixture is uniform.
4. Adjust salt and pepper to taste.

I had the cream sauce on side as I wasn't sure if my family would like, sure enough half of us don't like, another half of us love it! I doubled this recipe for my family.  ENJOY!