Lemon Turmeric Lentil Soup

• porcje: 8 servings
• czas aktywny: 10 minutes
• całkowity czas: 1 hour

Składniki

2 cups (340g) brown or green lentils, picked and rinsed

2 tablespoons olive oil

2 cups finely chopped onion (1 medium onion)

1 ½ cups chopped carrot (2 large carrots)

2 teaspoons minced garlic (3 cloves)

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon fresh ground black pepper

8 cups chicken broth or vegetable broth

2 heaping cups shredded kale or spinach

1 to 2 lemons

1/4 cup chopped fresh herbs like parsley or dill, optional

Fine sea salt, to taste

Wskazówki

Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally, until they are soft and starting to smell sweet, about 5 to 7 minutes.

Stir in the garlic, cumin, coriander, black pepper, and turmeric, and cook for 30 seconds.

Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste, then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well-seasoned the broth is).

Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.

Uncover the pot, stir in the kale or spinach, and cook, uncovered, another 5 minutes.

Take the soup off the heat and stir in the juice of half a lemon and the fresh herbs. Taste the soup and season with additional salt and/or lemon juice. (I like quite a bit of lemon.)

Serve, or if you prefer the soup blended, use an immersion blender to blend until you achieve your desired consistency. For even more lemon flavor, serve with a few lemon slices.

Wartości Odżywcze

• Wielkość Porcji: 1/6 of the recipe
• Kalorie: 298
• Tłuszcz Całkowity: 5.5g
• Tłuszcz Nasycony: 0.8g
• Cholesterol: 0mg
• Sód: 1155.9mg
• Węglowodany Całkowite: 45.3g
• Błonnik Pokarmowy: 8g
• Cukry Całkowite: 5.2g
• Białko: 19.5g