And the two most important ingredients in the soup give your body a dose of fiber, which will keep you fuller for longer. So dieters will love this soup.
Cook and warm!
Lentil and bean soup
You will need:
- 2 v. sh. olive oil
- 1 small carrot, diced
- 2 medium onions, chopped
- 2-3 cloves of garlic, chopped
- 2nd century sh. turmeric powder
- 1st century sh. grated ginger
- 0.5 a. sh. ground cumin
- 1 l of vegetable or chicken broth
- 1 cup uncooked green lentils
- 1 can of boiled beans
- 0.75 a. sh. salt
- 100 g of fresh spinach
- 1 year sh. lemon juice
- chili (optional)
- fresh coriander (optional)
How to do it
Heat the oil in a pan on medium heat. Add onion and carrot and cook, stirring occasionally, for about 3 minutes.
Add the garlic, turmeric, ginger, and cumin, and heat, stirring constantly, for about a minute, until the spices are fragrant.
Pour the broth, add lentils, beans and salt. If you like it spicy, add hot pepper.
Bring to a boil, reduce heat, cover and cook, stirring occasionally, until lentils are tender, about 30 minutes. If the soup seems too thick, add more boiling stock or water.
When the lentils are cooked, remove from the heat and add the spinach, add the lemon juice, cover the pan and leave for a few minutes.
Ladle soup into bowls and serve.