Red lentil, lemon and coriander soup

Red lentil, lemon and coriander soup

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This is one of those soups for all seasons and all reasons – it’s quick to make, easy to eat and simple to transform into a dip or a thick pasta sauce. Add chilli if you want a little heat and, if you like, a dollop of thick yoghurt or labna for some extra creaminess.

Ingredients

Quantity Ingredient
1 teaspoon olive oil
1 onion, diced
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 carrot, diced
2 celery stalks, diced
1 cup red lentils, well rinsed
sea salt
2 tablespoons lemon juice
1 tablespoon coriander leaves

Method

  1. Heat the oil in a heavy-based saucepan over medium heat and sauté the onion and garlic for 3 minutes, or until softened. Add the cumin and turmeric to the pan and sauté for a further 2–3 minutes. Add the carrot and celery with 2 tablespoons water, cover and cook for 3 minutes.
  2. Add the lentils with 5 cups water and simmer for 20 minutes, or until the lentils are tender. Just before serving, season with sea salt, and stir through the lemon juice and coriander.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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