Lentil Soup

Name: Lentil Soup
Total time: 1800 s
Yield: Serves 3 servings
Ingredients: 2 carrots, peeled and sliced; 2 potatoes, peeled and diced; 1 large onion, chopped; 4 tablespoons olive oil; 1 cup lentils (about 200 grams); Celery and cilantro; 1 teaspoon black pepper; 1 teaspoon ground coriander; 1 teaspoon salt; 6 1/3 cups water (about 1.5 liters)

أم صونية @cook_20853332

الجزائر

Lentil Soup

أم صونية @cook_20853332

Saved

Ingredients

30 minutes

Serves 3 servings

2carrots, peeled and sliced
2potatoes, peeled and diced
1large onion, chopped
4 tablespoonsolive oil
1 cuplentils (about 200 grams)
Celery and cilantro
1 teaspoon turmeric
1 teaspoonblack pepper
1 teaspoonground coriander
1 teaspoonsalt
6 1/3 cupswater (about 1.5 liters)

Saved

Steps

30 minutes

1

Place a pot over medium heat. Add the water, carrots, potatoes, and lentils. Cover the pot and cook until the vegetables and lentils are tender.
2

Heat a skillet over medium heat. Add the olive oil and onion, stirring occasionally until the onion softens. Add the celery and cilantro, and stir to combine.
3

Once the soup is cooked, add the onion, celery, and cilantro mixture to the pot. Stir well and let the soup simmer for another 10 minutes, then remove from heat.
4

Blend the soup until smooth. Serve the hot soup in bowls with toasted bread.