Emily C. Barker made this soup for us while visiting the Cleveland Barkers over Thanksgiving 2014. It was excellent! Try it!!!! - Dolly
4 c vegetable broth
4 carrots, chopped (about 2 c)
2 stalks of celery, chopped (about 1 c)
3/4 t coriander (Emily used cumin)
salt and pepper to taste
1 c red lentils, rinsed and drained
1 small head baby bok choy, chopped (could substitute 1 1/2 c chopped greens, such as kale or spinach)
1/4 c fresh lemon juice (about 2 small lemons)
3T raw cashews
2 T chopped parsley
In a saucepan over medium high heat and sprayed with cooking spray, saute carrots, celery and coriander for approximately five minutes or until vegetables are tender.
Add broth and red lentils and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Meanwhile, chop parsley and bok choy and make a lemon cashew cream by combining lemon juice and cashews in a food processor.
When lentils are done, stir in greens and lemon cashew cream and heat until mixture is uniform. Adjust salt and pepper to taste.
Recipe by Peas and Thank You