Lentil Soup with Lemon and Cumin
17 min 1 serving 395 kcal · 15.2 g proteinLevel: Intermediate
The nutritionist's note
Blending only half gives body without losing the lentils' bite. Lemon added cold retains its vitamin C, which multiplies absorption of the lentils' iron.
Ingredients
1 serving
- green lentils120 g
- carrot100 g
- celery60 g
- onion70 g
- vegetable stock500 ml
- olive oil14 g
- cumin3 g
- lemon juice15 ml
Method
- 1
Soften the onion, carrot and celery for 5 minutes in the olive oil (14 g).
- 2
Add the green lentils, cumin and 500 ml of stock.
- 3
Cook covered for 12 minutes, then blend half the soup.
- 4
Add the lemon juice off the heat and adjust the seasoning.
Nutrition facts
per serving
| Energy | 395 kcal |
|---|---|
| Protein | 15.2 g |
| Carbohydrates | 38.1 g |
| Fat | 16.2 g |
| Fibre | 18 g |
| Iron | 8 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- legumes
- celery
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