Spicy Lentil and Veggie Soup
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Spicy Lentil and Veggie Soup calories by ingredient
Introduction
This soup can easily be made vegetarian by using vegetable stock instead of chicken This soup can easily be made vegetarian by using vegetable stock instead of chickenNumber of Servings: 10
Ingredients
-
Carrots, raw, 450 grams
Celery, raw, 500 grams
Lentils, 1.7 cup
Chicken stock, home-prepared, 8.5 cup
Couscous, .6 cup, dry, yields
Onions, raw, 4 medium (2-1/2" dia)
Ginger Root, 20 grams
Olive Oil, 2 tbsp
Cumin seed, 1 tbsp
Coriander seed, 1 tbsp
Turmeric, ground, 2 tsp
Lemon juice, 3 tbsp (or orange)
Salt and pepper to taste
Directions
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.