Green Lentil Soup with Lemon
Yield
8 servingsPrep
20 minCook
60 minReady
80 minLow 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 |
|
| 3 | teaspoons |
olive oil
|
|
| 6 | cups |
vegetable stock
|
|
| 1 | each |
bay leaves
|
*
|
| 2 | large |
onions
chopped |
|
| 3 | each |
garlic cloves
crushed |
|
| 2 | teaspoons |
coriander
|
|
| 2 | teaspoons |
cumin
|
|
| ½ | teaspoon |
paprika
sweet hungarian |
|
| 2 | large |
carrots
diced |
|
| 2 | tablespoons |
lemon juice
or to taste |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
lentils
green |
|
| 15 | ml |
olive oil
|
|
| 1.4 | l |
vegetable stock
|
|
| 1 | each |
bay leaves
|
*
|
| 2 | large |
onions
chopped |
|
| 3 | each |
garlic cloves
crushed |
|
| 1E+1 | ml |
coriander
|
|
| 1E+1 | ml |
cumin
|
|
| 2.5 | ml |
paprika
sweet hungarian |
|
| 2 | large |
carrots
diced |
|
| 3E+1 | ml |
lemon juice
or to taste |
|
| 1 | x |
salt and black pepper
|
*
|
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.
