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Lentil soup by Johan Bergman

Based on a recipe from Mersmak

Lentil soup

This is a recipe of a nice and a little bit spicy (perfect for cold winter nights!) soup I highly recommend.

Serve with some yoghurt and a fruity bread.

Easy to make
Ready in 30 min (Show details)

Ingredients for 4 servings

  • 1 onion, chopped
  • 2 carrots, chopped
  • 1/2 zucchini, sliced
  • 2 teaspoons of ginger, chopped
  • 1 teaspoon of cumin
  • 1 teaspoon of dried coriander
  • 1 teaspoon of turmeric
  • 14 1/8 ounces of lentils
  • 2 1/8 cups of vegetable broth
  • 6 2/3 tablespoons of couscous
  • 1 lemon

Instructions

  1. Fry the onion, the ginger and the spices in a saucepan.
  2. Add the vegetables into the saucepan and fry everything for a couple of minutes.
  3. Add the lentils and the boullion cube and cook everything for another 3 minutes.
  4. Take away the saucepan from the stove plate and add the couscous.
  5. Let the soup rest for a few minutes and then add some lemon, salt and peppar.

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