Zucchini Lentil Soup
Ingredients
Metric
500 g zucchini
100 g green lentils
1 medium onion
1 tbsp tomato paste
720 ml ~ 3 cups water
Salt & Spices:
1 ½ tsp salt
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
3 cups water
Salt & Spices:
1 ½ tsp salt
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
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
High in Omega 3
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
