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Lentil soup with celery
 
 
4 ServingsPTM25 min

Lentil soup with celery


Lentil soup with celery, chickpeas and coriander.

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Directions

  1. Chop the onion and cut the celery into bows. Drain the lentils and chickpeas.
  2. Heat the oil in a soup pot. Fry the onion, celery and cinnamon for 2 minutes on low heat. Scoop the lentils, chickpeas and tomato cubes through.
  3. Add the stock and bring to the boil. Cook for 10 minutes on low heat. Stir occasionally.
  4. Halve the lemon, press one half out and cut the other half into pieces. Stir in 1½ tbsp lemon juice through the soup.
  5. Puree the soup coarsely with the hand blender and spread over the bowls. Serve with the lemon part.


Nutrition

345Calories
Sodium0% DV1.360mg
Fat26% DV17g
Protein22% DV11g
Carbs9% DV27g
Fiber44% DV11g

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