Chunky Lentil-Cashew Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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My Mom says the nuns used to serve this for lunch when she was a student at a school called Sacred Heart in Ethiopia. It's my favorite lentil soup recipe. Ingredients:
10 ounces lentils |
6 cups vegetable broth |
1 small onion, chopped |
3 carrots, sliced |
3 stalks celery, sliced |
1 garlic clove, crushed |
salt and pepper |
2 tablespoons fresh parsley, chopped |
1 bay leaf |
1 teaspoon dried thyme |
4 ounces whole cashews |
1 (14 ounce) can crushed tomatoes or 1 (14 ounce) can diced tomatoes |
1/2 cup lemon juice |
Directions:
1. Mix ingredients and simmer 1 to 2 hours on stove or 6 hours on low in crockpot until lentils are soft.
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