Home & Cuisine

Lentil soup

IngredientsConvert
  • 950 ml beef stock
  • 425 g canned tomatoes, crushed
  • 350 g pre-cooked lentils
  • 3 clove garlic, minced
  • 1 pcs carrots, peeled, thinly sliced
  • 1 pcs celery stalk, diced small
  • 1 pcs bay leaf, whole
  • 1/2 pcs onion, finely diced
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp cumin, ground
  • 1/2 tsp fresh ground salt
  • 1/2 tsp freshly ground black pepper
Preparation

  1. Heat olive oil in large sauce pan, over medium-high heat and when it starts to simmer, add onion, celery, and carrot.
  2. Cook until soft for 10 minutes; stir in garlic and cumin; cook for 1 minute or until fragrant.
  3. Season with salt and pepper and stir in vegetable stock.
  4. Add tomatoes, lentils, and bay leaf; cover and bring to simmer about 15 minutes.
  5. Reduce heat to low and simmer for an additional 15 minutes.
  6. Add vinegar; cook for 15 more minutes.
  7. Serve while still hot with a dollop of sour cream and a slice of bread.
     

Good points

  • Low in saturated fat
  • Low in cholesterol
  • Very high in dietary fiber
  • High in manganese
  • High in thiamin
  • High in vitamin A
  • High in vitamin C

  • Spinach is optional.

Information
Preparation time: 30 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 258.13 kcal
Carbohydrates: 39.16 g
Cholesterol: 0 mg
Sugar: 4.25 g
Protein: 15.31 g
Fat: 5.9 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com