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I intended to bring you a homemade vanilla and cinnamon cashew butter today.  Something sweet and salty you could put on crackers or use as a dip.

I had all the right ingredients whirring away in my food processor.

And whirring.  And whirring.

10 minutes later, my cashews still hadn’t turned into butter and the food processor had started smoking.

I decided to speed up the process by adding extra oil, which did approximately nothing.  How about just a little water?

That’s when things really went downhill.  I clearly know nothing about making nut butters.  The result was vanilla cinnamon crystallized cashew gunk.  Fail.

So you get soup, again.  Trust me, it’s much better than the mess that came out of my smoking hot food processor.

I’ve still got a lot to learn about nut butter, but I know my way around a soup.


2 cups red lentils
3/4 cup yellow split peas
8 cups vegetable broth (or 4 cups vegetable broth and 4 cups water)
6 cloves garlic, finely chopped
1 t. ground coriander
1 1/2 teaspoons Kosher salt, more as needed
2 T. olive oil
Lemon juice


Bring lentils, split peas and broth to a boil. Lower to a simmer. Stir occasionally and simmer for about 40 minutes, until both lentils and split peas are soft.
Heat olive oil in a small pan.  Add garlic, salt and coriander.  Fry in pan until garlic begins to brown.  Add to the soup and let simmer a bit longer.

Add a good squeeze of lemon juice and adjust seasoning to taste.  Serve warm, garnished with fresh cilantro and red pepper flakes.

Source:  Heavily adapted from Herbavoracious

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