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Indian Lentil Soup https://www.metro.ca/userfiles/image/recipes/soupe-repas-lentilles-brunes-indienne-6093.jpg PT20M PT25M PT45M
In a large saucepan over low heat, sweat onion, celery and carrot in oil for some 10 minutes. Salt lightly. Stir in spices, garlic, ginger and lentils. Add broth and sweet potatoes. Turn heat up to medium-high and bring to a boil. Lower heat and simmer until lentils are tender. Just before serving, stir in spinach and chopped coriander. Spoon into large heated bowls, garnish with fresh coriander and serve with Irresistibles Naan bread or whole-wheat pita bread.
5
5 tsp. (25 mL) sunflower or canola oil 1 large spanish onion, chopped 1 1/2 celery, chopped 1 carrot, sliced Salt to taste 1/2 tsp. (2 mL) ground cumin 1/2 tsp. (2 mL) turmeric 1/2 tsp. (2 mL) cayenne pepper 1 tsp. (5 mL) cinnamon cloves powder 1/2 tsp. (2 mL) dried coriander 2 large garlic cloves, minced 1 Tbsp. (15 mL) minced ginger 1/2 cup (125 mL) brown dry lentils, well washed 4 cups (1 L) chicken or vegetable broth 1 small sweet potato, diced 6 onces (171 g) baby spinach, washed and drained 2 Tbsp. (30 mL) minced coriander, stems and leaves fresh coriander for garnish
Indian Lentil Soup

Indian Lentil Soup

Rate this recipe
3 Votes
  • Lactose-free
5
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 5 tsp.
    (25 mL)
    sunflower or canola oil
  • 1
    large spanish onion, chopped
  • 1 1/2
    celery, chopped
  • 1
    carrot, sliced

  • Salt to taste
  • 1/2 tsp.
    (2 mL)
    ground cumin
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    FROZEN, 300 - 480 g SELECTED VARIETIES

  • 1/2 tsp.
    (2 mL)
    turmeric
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    FROZEN, 300 - 480 g SELECTED VARIETIES

  • 1/2 tsp.
    (2 mL)
    cayenne pepper
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    FROZEN, 300 - 480 g SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    cinnamon

  • cloves powder
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    FROZEN, 300 - 480 g SELECTED VARIETIES

  • 1/2 tsp.
    (2 mL)
    dried coriander
  • 2
    large garlic cloves, minced
  • 1 Tbsp.
    (15 mL)
    minced ginger
  • 1/2 cup
    (125 mL)
    brown dry lentils, well washed
  • 4 cups
    (1 L)
    chicken or vegetable broth
  • 1
    small sweet potato, diced
  • 6 onces
    (171 g)
    baby spinach, washed and drained
  • 2 Tbsp.
    (30 mL)
    minced coriander, stems and leaves

  • fresh coriander for garnish
Imprimer ma sélection

Preparation

In a large saucepan over low heat, sweat onion, celery and carrot in oil for some 10 minutes. Salt lightly.

Stir in spices, garlic, ginger and lentils.

Add broth and sweet potatoes. Turn heat up to medium-high and bring to a boil. Lower heat and simmer until lentils are tender.

Just before serving, stir in spinach and chopped coriander.

Spoon into large heated bowls, garnish with fresh coriander and serve with Irresistibles Naan bread or whole-wheat pita bread.

Source : Metro

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Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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