Lemon, Cumin and Coriander Lentil Soup
Ingredients
3 tbsp olive oil
250g onions, grated
250g carrots, grated
2 lemons, juiced, plus 2 pared strips of zest
1 tsp salt
2 tbsp ground cumin
2 tsp ground coriander
½ tsp ground turmeric
300g red split lentils
1 (50g) bunch coriander, leaves picked and roughly chopped
4 servings
Calories~500 kcal
Protein~21 g
Carbs~71 g
Fat~13 g
Fiber~14 g
Sugar~9 g
Total recipe
Calories~2,000 kcal
Protein~85 g
Carbs~285 g
Fat~50 g
Fiber~55 g
Sugar~35 g
Method
Step 1
Heat the oil in a large pan over medium-low heat. Add the onion, carrot and zest; cook for 5 mins, stirring occasionally so the veg doesn’t stick.
Step 2
Add the salt, cumin, ground coriander and turmeric, cook for 1 min, then stir in the lentils.
Step 3
Increase the heat, add 1.5 litres water and bring to the boil. Skim any froth off the top, then reduce the heat and cook for 10 mins. Stir in half the chopped coriander and the juice of 1 lemon; cook for 10 mins. Add the remaining coriander and lemon juice to taste (see tip in intro). Store in the fridge for up to 4 days. You may need to add a little water when heating up.
