As I toy with raw and non-raw recipes, I find that I’m using a lot of legumes. Lentils are a favorite in my household, but this time the lentil soup took on a different twist.
Not being able to rely on my old standby, Goya seasoning packets, I had to get creative. So, this time I chopped up some onion and placed it in the water with the lentils while they boiled.
After the lentils softened, I took them off the stove and refrigerated them. The only reason I refrigerated them was because I got busy doing other things and figured I had better refrigerate the lentils so I could make soup the next day or when I had time.
When time permitted, I poured the boiled lentils and onions into the blender. To that I added a handful of raw cashews. I added a bit more water just because I wanted to ensure the cashews had enough liquid to blend properly.
Once I saw everything was blended properly, I added seasonings to taste. I added salt, pepper, cayenne, non-salted organic vegetable broth and the juice of ¾ of a lime (because I had ¾ of a lime sitting in my fridge). I think the lime adds a really nice flavor to the soup.
After it was all blended together, I poured some into a bowl and warmed it. I’ve got to say, the soup was pretty tasty. I had to write this post and place the recipe on the blog because my hubby has requested that I make this soup again. Since I don’t use recipes and tend to forget what I’ve cooked, the best way to “remember” is to write a post about it. So here it is. This post is more of a reminder for me than anything else.
Sure wish I took a picture of the soup. Maybe I’ll remember to take a picture next time.