Soup with Lentils, Lemon, Cilantro & Feta

Name: Soup with Lentils, Lemon, Cilantro & Feta
Yield: Serves 4
Ingredients: 2 to 3 tbsp crumbled feta cheese; a few sprigs fresh cilantro; zest and juice of 1 lemon; 4½ cups (1 l) vegetable broth; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 small clove garlic, minced; pinch of cayenne; 2 tsp coriander; 2 tsp cumin; ½ celeriac, cleaned and cubed; 1 cup (200 g) yellow split peas; 2 tbsp olive oil; 1 onion, minced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

There actually isn’t a moment in the day when this soup doesn’t go well. That’s why I put it among the main courses. This recipe is for 2 generous main course portions, but if you eat it as a starter it will serve 4 (in which case add a little more broth).

Ingredients

2 tbsp olive oil
1 onion, minced
1 cup (200

Main course
Starter
Vegetarian
Soup
Gluten-free
Winter

Method

Heat the oil in a medium saucepan over medium-high heat. Add the onion and saute for 5 minutes, until translucent. Add the lentils and celeriac. Stir-fry them briefly, then add the spices and garlic. Season with salt and pepper.

Stir in the broth and lower the heat. Let the soup simmer for about 20 minutes, or until lentils are nicely al dente.

Just before serving, add the lemon