LENTIL SOUP

Serves 4
50 minutes
390 kcal per serving


Ingredients

• 2 carrots, peeled and chopped
• 2 stalks of celery, sliced
• 3 dl red lentils
• 15 dl water
• 2 vegetable stock cubes
• 1 dl couscous
• 1 yellow onion, chopped
• 1-2 cm ginger, peeled and finely chopped
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 tbsp lemon juice
• Salt and pepper
• Bread, to serve

Method

1. Peel and chop the carrots, then wash and slice the celery stalks.
2. Boil the broth, then add and cook the carrots, celery and lentils for approx. 10 minutes.
3. Remove from the heat. Mix in the couscous and allow it to swell for about 5 minutes.
4. Meanwhile, peel and chop the onion, then peel and finely chop the ginger.
5. Heat the olive oil in a frying pan and fry the onions first until it´s soft.
6. Mix in the ginger and spices and cook for a few more minutes, then add in the soup and simmer for a few minutes.
7. Season with lemon juice. Add more spices and stock if necessary.
8. Serve the soup with the bread.