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    Kyle’s Kitchen

    The Best Lentil Soup

    8 servings

    portioner

    15 minutes

    aktiv tid

    45 minutes

    total tid
    Börja laga mat

    Ingredienser

    2 tablespoons olive oil

    1 medium onion, chopped

    3 cloves garlic, minced

    2 medium carrots, peeled and chopped

    2 celery ribs, chopped

    14- ounce can crushed or diced tomatoes

    2 cups dry green or brown lentils

    7 cups vegetable broth

    1/2 teaspoon ground cumin

    1/2 teaspoon ground coriander

    1 teaspoon smoked paprika

    1 teaspoon salt, or to taste

    3 cups baby spinach, sliced into ribbons (or kale)

    1 lemon, juiced (about 2 tablespoons)

    Instruktioner

    Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes.

    Now add the can of tomatoes (with juices), lentils, vegetable broth, cumin, coriander and smoked paprika. Stir to incorporate everything.

    Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened. For a creamier texture, use an immersion blender to blend a few times in the pot. Alternatively, add 1-2 cups of the soup to a regular blender, blend until smooth and then return to the pot.

    Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.

    Näring

    Portionsstorlek

    -

    Kalorier

    236 kcal

    Totalt fett

    4 g

    Mättat fett

    1 g

    Omättat fett

    -

    Transfett

    -

    Kolesterol

    -

    Natrium

    610 mg

    Totala kolhydrater

    38 g

    Kostfiber

    16 g

    Totalt socker

    7 g

    Protein

    13 g

    8 servings

    portioner

    15 minutes

    aktiv tid

    45 minutes

    total tid
    Börja laga mat

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    Ingredienser

    2 tablespoons olive oil

    1 medium onion, chopped

    3 cloves garlic, minced

    2 medium carrots, peeled and chopped

    2 celery ribs, chopped

    14- ounce can crushed or diced tomatoes

    2 cups dry green or brown lentils

    7 cups vegetable broth

    1/2 teaspoon ground cumin

    1/2 teaspoon ground coriander

    1 teaspoon smoked paprika

    1 teaspoon salt, or to taste

    3 cups baby spinach, sliced into ribbons (or kale)

    1 lemon, juiced (about 2 tablespoons)

    Instruktioner

    1

    Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes.

    2

    Now add the can of tomatoes (with juices), lentils, vegetable broth, cumin, coriander and smoked paprika. Stir to incorporate everything.

    3

    Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened. For a creamier texture, use an immersion blender to blend a few times in the pot. Alternatively, add 1-2 cups of the soup to a regular blender, blend until smooth and then return to the pot.

    4

    Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.