Lebanese Ginger Lentil Soup with Lemon
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 420g per person. Country of origin: Lebanon. Includes fresh ginger. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 82 kcal
- Protein
- 4.1 g
- Carbohydrate
- 13.8 g
- of which sugars
- 2 g
- Fat
- 1.5 g
- of which saturates
- 0.2 g
- Fibre
- 3.2 g
- Salt
- 0.46 g
Ingredients
- 280g red lentils, rinsed
- 25g fresh ginger, grated
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 carrots, diced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1.2 litres vegetable stock
- 150g spinach
- 1 lemon, zest and juice
- Small handful parsley
- 4 wholemeal pittas
Method
Soften onion and carrots in olive oil for 8 minutes.
Add ginger, garlic and cumin and cook until fragrant.
Stir in lentils and stock; simmer for 20 minutes until the lentils collapse.
Blend half the soup for a textured, creamy consistency, then add spinach.
Finish with lemon zest, juice and parsley and serve with warm pitta.
Reviews
Light but filling with the pitta. I wanted slightly more cumin, yet the ginger level was just right.
Sarah GoodallI froze two portions and they reheated well after adding a splash of water. Fresh parsley at the end matters.
steve4The lemon zest and fresh ginger lifted what could have been an ordinary lentil soup. Blending only half gave it good texture.
Steve Allanson