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Lemon Lentil Soup
2023-03-08
https://www.metro.ca/userfiles/image/recipes/soupe-citronnee-lentilles-12102.jpg
PT20M
PT30M
PT50M
Heat oil in a large pot over medium-high heat. Add onions and cook for 2 minutes. Add carrots and celery and cook for 3 minutes, stirring occasionally. Season with salt and pepper.Add garlic, turmeric, ground coriander seeds and crushed chilies. Mix and cook for 1 minute.Add broth, lentils, pasta and lemon zest. Cover, bring to a boil, then reduce heat and simmer 20 minutes or until lentils are cooked.Add spinach to soup and remove from heat. Add lemon juice and dill just before serving.Source : Marie-Ève Caplette
6
5
4
5
5
2 tablespoons (30 mL) olive oil Irresistibles
1 onion, chopped
3 carrots, peeled and sliced
2 stalks celery, sliced
3 cloves garlic, chopped
1 teaspoon (5 mL) turmeric powder
1 teaspoon (5 mL) ground coriander seeds
1/2 teaspoon (2,5 mL) crushed cayenne pepper
1,8 L of Life smart less salt vegetable broth
2 cups (500 mL) Selection dried green lentils
1 cup (250 mL) short pasta
1 lemon, juice and zest
2 cups (500 mL) baby spinach
Fresh dill, chopped (optional)
salt and pepper
Lemon Lentil Soup
6
Main course
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME
Ingredients
-
2 tablespoons
(30 mL)olive oil Irresistibles
-
1
onion, chopped
-
3
carrots, peeled and sliced
-
2
stalks celery, sliced
-
3
cloves garlic, chopped
-
1 teaspoon
(5 mL)turmeric powder
-
1 teaspoon
(5 mL)ground coriander seeds
-
1/2 teaspoon
(2,5 mL)crushed cayenne pepper
-
1,8 L
of Life smart less salt vegetable broth
-
2 cups
(500 mL)Selection dried green lentils
-
1 cup
(250 mL)short pasta
-
1
lemon, juice and zest
-
2 cups
(500 mL)baby spinach
-
Fresh dill, chopped (optional)
-
salt and pepper
Preparation
Heat oil in a large pot over medium-high heat. Add onions and cook for 2 minutes. Add carrots and celery and cook for 3 minutes, stirring occasionally. Season with salt and pepper.
Add garlic, turmeric, ground coriander seeds and crushed chilies. Mix and cook for 1 minute.
Add broth, lentils, pasta and lemon zest. Cover, bring to a boil, then reduce heat and simmer 20 minutes or until lentils are cooked.
Add spinach to soup and remove from heat. Add lemon juice and dill just before serving.
Source : Marie-Ève Caplette
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
