Lebanese lentil soup
with lemon, kale, parsnip and potato
An exquisite soup with a touch of lemon and Middle Eastern spices that will refresh all your senses.
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Nice and quick!
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Vegan
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Gluten-free
Preparation time:
25 min.
Difficulty level:
Easy
Allergens:
celery, soya
Utensils:
Ingredients
Cooked lentils
Onion
Carrot
Celery
Parsnip
Potato
Garlic
Vegetable broth
Kale
Lemon
Dried chilli
Mix of spices
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
1628
389
15
2
55
8
16
15
0
200
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash all the vegetables. Peel and chop the onion and garlic. Peel the carrot, parsnip and potato and cut them into medium-size cubes. Cut the celery into slices of 1/2cm thick.
2.
Heat 3 tablespoons of olive oil in a medium-size pot and sauté the onion and garlic for 2 minutes without them changing colour. Add the rest of the vegetables and sauté for another 4 minutes. Add the mix of spices and 1/4 of the chilli without seeds.
3.
Dissolve the broth in 750ml of hot water and add it to the pot. Let it simmer for 12 minutes and optionally season to taste.
4.