Green Lentil Soup With Lemon
Description
This Mediterranean soup features Green lentils, washed 2 teaspoon Coriander, Olive oil 2 teaspoon Cumin, Vegetable stock 1/2 teaspoon Sweet Hungarian paprika, Bay leaf 2 lg Carrots. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Heat oil in pot & add lentils, stir briefly & add the onions & garlic.
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Cook for 3 or 4 minutes, stirring constantly.
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Add the bay leaf & spices & stir for 1 minute.
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Finally add the carrot.
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Pour in stock, raise heat & bring to a boil.
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Simmer for 60 minutes until the lentils start to puree.
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Remove from heat & let cool.
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Blend till smooth & return to the pot.
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Add lemon juice & salt & pepper.
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If too thick, thin with a little more stock.
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Serve with freshly made bread.
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Adapted from Sarah Brown's "Vegetarian Kitchen"
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 3564.8kcal
- % Daily Value *
- Total Fat 366.7g565%
- Saturated Fat 55.0g275%
- Cholesterol 0.0mg0%
- Sodium 21.4mg1%
- Total Carbohydrate 72.2g25%
- Dietary Fiber 18.4g74%
- Sugars 5.0g
- Protein 18.1g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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