Chunky Lentil-Cashew Soup

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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 Nutrition


  1. Mix ingredients and simmer 1 to 2 hours on stove or 6 hours on low in crockpot until lentils are soft.


Most Helpful

Nice soup! Much better on day 2. I just put our cashews on the top of the soup on day 1, then no cashews on day 2 but topped it with saltines. I enjoyed it with saltines, hubby liked the cashews :) I did add seasoning salt and Spike seasoning at the end to boost the spice factor. I cooked mine in the crockpot on high for 1 hour, then low for about 6 hours. I used green lentils (this was a first for me, so it was fun) and the crushed tomato option. I am now going to freeze the rest for use another day. THANKS for sharing.

JanuaryBride February 22, 2010

Your mum's soup worked out fabulously Prose - as your recipes always do. I tried the crock pot version - literally threw it together in the morning and that was that. At first taste a few hours in I was a little worried about the "tang" from the lemon and tomato....but given the right amount of time it really mellowed. My lentil-loving daughter declared it the best soup ever. So consider that a huge compliment! The only thing i wasn't sure about was the type of lentils...I was running a little low so I used half red and half green - worked well. (I'm assuming you meant red though). Thanks again Prose! Made for Veg*n Swap Feb10.

magpie diner February 18, 2010

Great soup -- perfect for a busy Fall day. I misread the recipe and used the whole package of lentils (16 oz) and used 2 cans of vegi broth and 1 can of water. My can of tomatoes had green chilis -- the soup was wonderful and will also be great for lunches. Also as an extra bonus -- if following the WW flex plan , this is only about 4 pts/bowl and filling and yummy too! May for Ven n' Swap. Thanks for sharing!

ellie_ September 12, 2009

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