Chunky Lentil-Cashew Soup

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.

• Ready In: 1 hr 15 mins
• Serves: 12

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.