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REBECCA70111
Richly filled spicy lentil soup with tomato and chickpeas
Well-stuffed soup with lentils, chickpeas, celery and tomato. Completely finished with fresh coriander.
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Ingredients
Directions
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Clean the onion and cut it. Wash the stalk celery and cut into little bows. Drain the lentils and chickpeas in a colander.
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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 water and the bouillon tablet and bring to the boil. Cook for 10 minutes on low heat. Stir occasionally.
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Squeeze out the half lemon and cut the coriander roughly. Stir ¾ el of lemon juice through the soup.
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Puree the soup coarsely with the hand blender and spread over the bowls. Garnish with the coriander.
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Nutrition
390Calories
Sodium0% DV1.360mg
Fat26% DV17g
Protein26% DV13g
Carbs13% DV40g
Fiber48% DV12g
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