Recipe
Vegetable Lentil Soup
A hearty but mild soup with lentils, carrot, potato, celery, and tomato. It is affordable, filling, and suitable for family meals or meal prep.
Calories220
Protein8.9g
Carbs36g
Fat5.5g
Legume
Soup
Neutral
Medium
Ingredients
- 300 g low sodium lentils (cooked or canned)
- 2 tbsp olive oil
- 120 g onion (diced)
- 180 g carrot (diced)
- 100 g celery (diced)
- 250 g potato (diced)
- 2 cloves garlic (minced)
- 250 g tomato (chopped)
- 1 l Vegetable Stock (low sodium)
- 0.5 tsp cumin (optional)
- 1 pieces Bay Leaf (optional)
- 250 ml Water (as needed to thin) (optional)
- 4 slices bread (soft bread for serving) (optional)
Instructions
1. Rinse the lentils well.
2. Heat olive oil in a soup pot over medium heat, add onion, carrot, celery, and potato, and cook for 6 minutes until the vegetables begin to soften.
3. Add garlic, tomato, lentils, vegetable stock, cumin, and bay leaf.
4. Bring to a boil, then reduce to a gentle simmer.
5. Cover and cook for 30 to 35 minutes until the lentils and vegetables are tender.
6. Remove the bay leaf, mash part of the soup with a spoon for a thicker texture, and adjust with water if needed.
7. Serve warm with bread if desired.
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