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Vegetable Soup with Lentils

December 7, 2017Starters
Recipie Gallery
Photo Dec 05, 9 13 41 AM
Food for Thought

Nutrition Tip:

Fresh herbs such as coriander, are excellent sources of antioxidants such as vitamin C. Region: Chouf

Ingredients
  1. ¾  cup lentils, washed then drained
  2. 2 medium carrots
  3. 150 g Swiss chard, trimmed and cleaned
  4. ¾  cup cauliflower, coarsely chopped
  5. 1 medium potato, cut into cubes
  6. 3 medium summer squash, cut into cubes
  7. Small bunch of fresh coriander, finely chopped
  8. 1 ½ cups (300 g) pumpkin, cut into cubes
  9. Juice of 1 ½  lemons
  10. 2 garlic cloves
  11. 3 L water cup olive oil, for sauteing
  12. ¼  tsp grated nutmeg
  13. 1 medium onion
Contributor
  • Malek Batal PhD
  • malek.batal@umontreal.ca
Method of Preparation
  1. Bring to boil 2 L of water in a large pot and then add the lentil. Meanwhile wash the vegetables and cut them into small cubes.
  2. Add all the vegetables to the pot, excluding the onions and coriander.
  3. Saute the onions until golden in a shallow pan, then add the coriander, and stir-fry. Add the mixture to the lentils.
  4. When the water level is reduced by ½ litre in the pot, add 1 L of water and the lemon juice.
  5. Bring to a boil for one hour, then add the grated nutmeg and stir.

Yield 8 servings  

Preparation Time: 1 hour

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