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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.
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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

Ingredients

Imprimer ma sélection
  • 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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  • 1/2 tsp.
    (2 mL)
    turmeric
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  • 1/2 tsp.
    (2 mL)
    cayenne pepper
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  • 1 tsp.
    (5 mL)
    cinnamon

  • cloves powder
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  • 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
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  • 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.

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