Spicy Lentil and Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Carrots, raw, 450 gramsCelery, raw, 500 grams Lentils, 1.7 cupChicken stock, home-prepared, 8.5 cup Couscous, .6 cup, dry, yields Onions, raw, 4 medium (2-1/2" dia) Ginger Root, 20 gramsOlive Oil, 2 tbsp Cumin seed, 1 tbsp Coriander seed, 1 tbspTurmeric, ground, 2 tsp Lemon juice, 3 tbsp (or orange)Salt and pepper to taste
Peel and chop the carrots. Clean and cut the celery. Cook up the stock. Add the carrots, celery and lentils and let them cook for approximately 10 minutes. Take the pot of the heat and add the couscouses, let it sit for approximately 5 minutes.
Peel and chop the onions. Peel and finely chop the ginger. Heat the oil and add the onions, let them sauté until soft. Add the ginger and spices and let them fry for a few more minutes.
Add onion mix to the soup and let it simmer for a few minutes.
Add lemon juice and salt and pepper to taste.
For more flavour/protein add spicy sausages or crispy bacon.
Number of Servings: 10
Recipe submitted by SparkPeople user ZOMMBIE1.
Peel and chop the onions. Peel and finely chop the ginger. Heat the oil and add the onions, let them sauté until soft. Add the ginger and spices and let them fry for a few more minutes.
Add onion mix to the soup and let it simmer for a few minutes.
Add lemon juice and salt and pepper to taste.
For more flavour/protein add spicy sausages or crispy bacon.
Number of Servings: 10
Recipe submitted by SparkPeople user ZOMMBIE1.
Nutritional Info Amount Per Serving
- Calories: 222.9
- Total Fat: 5.9 g
- Cholesterol: 6.1 mg
- Sodium: 372.4 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 6.4 g
- Protein: 10.9 g
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