Appetizers / Soups / Salads

Creamy Red Lentil Lemon Soup with Baby Bok Choy is for Soup.

Creamy Red Lentil Lemon Soup with Baby Bok Choy takes 10 minutes to prepare.

Creamy Red Lentil Lemon Soup with Baby Bok Choy takes 40 minutes to cook.

Creamy Red Lentil Lemon Soup with Baby Bok Choy makes 8 servings.

The ingredients for Creamy Red Lentil Lemon Soup with Baby Bok Choy are:

3 cup, chopped Carrots, raw
1.5 cup, diced Celery, raw
2 cup Lentils
8 cup (8 fl oz) Water, tap
2 tsp Cumin seed
2 tsp Coriander seed
.5 cup, halves and whole Cashew Nuts, dry roasted
.5 cup Lemon Juice
6 cup Bok Choy, raw-shreaded
.25 cup Parsley
1 dash Salt

Here is how you make Creamy Red Lentil Lemon Soup with Baby Bok Choy:

1. Add the carrots, celery, red lentils, water or vegetable broth and spices to a large pot. Bring to a boil and simmer for about 30 minutes, until lentils are cooked and vegetables tender.2. Place the cashews and lemon juice into a blender. Add 2 cups of the soup and blend on high until very smooth. Add the mixture back to the pot and stir.3. Now add the chopped bok choy and parsley. Simmer, stirring occasionally, for about 10 minutes until the bok choy is tender. Add salt to taste. Serve and enjoy!Serving Size: heaping cupNumber of Servings: 8Recipe submitted by SparkPeople user HAPPYAT110-113.

The nutritional information for Creamy Red Lentil Lemon Soup with Baby Bok Choy is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 145.1

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 115.8 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 6.3 g
• Protein: 8.2 g