Lemon Lentil Soup

Lemon Lentil Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    med


Ingredients

  • 1

    large onion, diced

  • 2

    Tbsp extra virgin olive oil

  • 3

    large cloves garlic, chopped

  • 2

    stalks celery, diced

  • 2

    carrots, diced

  • 2

    tsp ground cumin

  • 1

    tsp ground coriander

  • ¼

    tsp cayenne

  • ½

    tsp each salt and pepper

  • cups green or brown lentils

  • 2

    Tbsp tomato paste

  • 6

    c vegetable or chicken broth

  • 1

    cup water (approx)

  • 1

    lemon

  • 1

    cup croutons

Directions

Large saucepan, warm oil over med heat. Fry onion, garlic, celery and carrots for 5 min, stirring Add cumin, coriander, cayenne, salt and pepper Fry, stirring until spices give off alluring aroma, about 3 min Stir in lentils and tomatoe paste. Add broth and water bring to boil over high heat. Reduce head, simmer covered until lentils are tender, 45 min To thicken broth, use potato masher to crush some of the lentils. Add a little more water if desired. Cut lemon in half; squeeze and strain juice of half lemon into soup. Thinly slice remaining lemon half. Taste soup, adjust seasoning with more salt and pepper if desired. Serve topped with croutoons and lemon slices. Note: Celery leaves boost the soup's flavouir. Add 1 cup lightly packed and chopped celery leaves to the soup as it simmers


Nutrition

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