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Green Lentil Soup with Lemon

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

60 min

Ready

80 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups lentils
green
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3 teaspoons olive oil
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6 cups vegetable stock
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1 each bay leaves
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2 large onions
chopped
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3 each garlic cloves
crushed
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2 teaspoons coriander
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2 teaspoons cumin
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½ teaspoon paprika
sweet hungarian
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2 large carrots
diced
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2 tablespoons lemon juice
or to taste
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1 x salt and black pepper
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Ingredients

Amount Measure Ingredient Features
473 ml lentils
green
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15 ml olive oil
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1.4 l vegetable stock
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1 each bay leaves
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2 large onions
chopped
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3 each garlic cloves
crushed
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1E+1 ml coriander
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1E+1 ml cumin
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2.5 ml paprika
sweet hungarian
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2 large carrots
diced
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3E+1 ml lemon juice
or to taste
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1 x salt and black pepper
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Directions

Heat oil in pot and add lentils, stir briefly and add the onions and garlic.

Cook for 3 or 4 minutes, stirring constantly.

Add the bay leaf and spices and stir for 1 minute.

Finally add the carrot. Pour in stock, raise heat and bring to a boil.

Simmer for 60 minutes until the lentils start to puree.

Remove from heat and let cool.

Blend until smooth and return to the pot.

Add lemon juice and salt and pepper.

If too thick, thin with a little more stock.

Serve with freshly made bread.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 291g (10.3 oz)
Amount per Serving
Calories 21510% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 12g 12%
Dietary Fiber 16g 64%
Sugars g
Protein 27g
Vitamin A 62% Vitamin C 15%
Calcium 7% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 
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