Filter
Reset
Sort ByRelevance
Dad2twins
Lentil soup with celery
Lentil soup with celery, chickpeas and coriander.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion and cut the celery into bows. Drain the lentils and chickpeas.
-
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.
-
Add the stock and bring to the boil. Cook for 10 minutes on low heat. Stir occasionally.
-
Halve the lemon, press one half out and cut the other half into pieces. Stir in 1½ tbsp lemon juice through the soup.
-
Puree the soup coarsely with the hand blender and spread over the bowls. Serve with the lemon part.
Blogs that might be interesting
-
35 minMain dishshallot, unsalted butter, risotto rice, poultry feast, tap water, fresh sage leaf, fresh oregano, Parmigiano Reggiano, pigeon breast fillet of the professional butcher, sherry PX,pigeon breast fillet with herb risotto and sweet sherry jus
-
25 minMain dishtilapia fillet, lemon, ground turmeric (koenjit), ground coriander (ketoembar), freshly ground black pepper, ginger powder, cinnamon, ground cumin, flour, beer, oil,tilapia fillet in spicy herb crust
-
30 minMain disholive oil, onion, risotto rice, tomato cubes, chicken bouillon, Catalan sausages, iceberg lettuce, Red wine vinegar,tomato risotto with sausages
-
15 minMain dishrotelle, shallots, vine tomatoes, extra virgin olive oil, watercress, freshly ground black pepper, pecorino,rotelle with lukewarm tomato salad
Nutrition
345Calories
Sodium0% DV1.360mg
Fat26% DV17g
Protein22% DV11g
Carbs9% DV27g
Fiber44% DV11g
Loved it