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Dad2twins
Lentil soup with celery
Lentil soup with celery, chickpeas and coriander.
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Ingredients
Directions
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Chop the onion and cut the celery into bows. Drain the lentils and chickpeas.
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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.
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Add the stock and bring to the boil. Cook for 10 minutes on low heat. Stir occasionally.
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Halve the lemon, press one half out and cut the other half into pieces. Stir in 1½ tbsp lemon juice through the soup.
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Puree the soup coarsely with the hand blender and spread over the bowls. Serve with the lemon part.
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Nutrition
345Calories
Sodium0% DV1.360mg
Fat26% DV17g
Protein22% DV11g
Carbs9% DV27g
Fiber44% DV11g
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