Lemon, Cumin and Coriander Lentil Soup
“Zingy and nourishing, this Lemon, Cumin and Coriander Lentil Soup is a Middle Eastern staple,” say chef-owners of London’s Honey & Co, Sarit Packer and Itamar Srulovich. It’s also an excellent budget-friendly batch recipe that’s perfect for prepping ahead and whipping out to liven up lunchtimes. If you’re eating it over a few days, add some of the second half of coriander and lemon juice to each portion when you heat it up. “Our recipe is extra lemony – it should make you pucker up, but only add the extra lemon juice to taste!” advise the chefs. Fancy a sensational Middle Eastern-style sarnie instead? Search for their Marinated Feta Salad Pitta online. This is a high-protein recipe.
- Time: 50 min
- Servings: 8
Source: ocado.com
Ingredients
- olive oil
- onions, grated
- carrots, grated
- lemons, juiced, plus 2 pared strips of zest
- salt
- ground cumin
- ground coriander
- ground turmeric
- red split lentils
- bunch coriander, leaves picked and roughly chopped