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photo Lentil Soup with Coriander and Cumin Recipe | Say Mmm

Lentil Soup with Coriander and Cumin

Cook this hearty, fragrant soup in the pressure cooker and have it on the table in about a half hour. But if pressure cooking is not your style, simply cook it in a covered pot over low heat, adding extra water as necessary, until the lentils are tender.
8 Servings - 30 min - blog.fatfreevegan.com
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Servings:8  | Calories:411 | Total Fat:4g  | Chol:2mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 4g
6 %
Sat Fat 1g
5 %
Total Carb 73g
24 %
Fiber 21g
84 %
Sugars 8g
---
Cholesterol 2mg
1 %
Sodium 1486mg
62 %
Protein 21g
41 %
Calories:
41% Green lentils
36% Vegetable broth
15% Red potatoes
6% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 cups brown or green lentils, uncooked
8 cups water or vegetable broth
1 large onion, chopped
2 large carrots, thickly sliced
1 rib celery, chopped
2 large gold or red potatoes, cut into large cubes
2 bay leaves
2 vegetable bouillon cubes (use if water is used instead of broth)
1 teaspoon ground coriander
1/2 teaspoon ground cumin
freshly ground pepper, to taste
2 cloves garlic, minced
salt, to taste
4 ounces fresh spinach (chopped if large leaves)
2 teaspoons Red wine vinegar or lemon juice

 Directions : View recipe directions on blog.fatfreevegan.com
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