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Zucchini Lentil Soup

Ingredients

Metric


500 g zucchini
100 g green lentils
1 medium onion
1 tbsp tomato paste
1 ½ tsp salt
720 ml water

Spices:
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
¼ tsp ground black pepper

US


1 lb zucchini
½ cup green lentils
1 medium onion
1 tbsp tomato paste
1 ½ tsp salt
3 cups water

Spices:
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
¼ tsp ground black pepper

MAKES4 small / 2 large portions
PREP TIME10 minutes
COOKING TIME45 minutes
TOTAL TIME55 minutes

Cooking Pot

Steps
1Rinse lentils really well under running water. Cut zucchini into bite-sized pieces. Dice the onion. Add all of the ingredients to a large cooking pot.
2Mix and bring to a boil. Cook over low heat for 45 minutes. Partially cover the pot with a lid to allow steam to escape. 
3Transfer to bowls. Garnish with spring onions.

Pressure Cooker

Steps
1Rinse lentils really well under running water. Cut zucchini into bite-sized pieces. Dice the onion. Add all of the ingredients to a pressure cooker.
2Mix to combine.
3Pressure cook for 30 minutes. Wait for the pressure to release naturally.
4Transfer to bowls. Garnish with spring onions.

Nutritional Info
Makes 4 small / 2 large portions
240 Calories per portion
16g protein
45g carbohydrates
9g fiber
1g fat
High in Vitamins B1, B6, Folate, A, C
High in Omega 3
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
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