Lentil Soup
55 min391 kcal each
A meat-free lentil soup with summer savory and bay leaf.
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Plan this recipeIngredients
for 4 servings- Lentils300 g
- Onion100 g
- Carrots100 g
- Tomatoes200 g
- Red pepper80 g
- Sunflower oil40 ml
- Garlic10 g
- Salt1 tsp
Method
Prep 10 min · cook 45 min- Rinse the lentils and cover them with 1.5 l of water.
- Bring to the boil and skim off the foam.
- In a pan, soften the onion, carrots and pepper in the oil.
- Add the softened vegetables to the lentils.
- Add the grated tomatoes, the garlic, a bay leaf and summer savory.
- Simmer for 30–35 minutes, until the lentils are soft.
- Season with salt before serving.
Nutrition
per servingCal
391
Protein
20g
Carbs
56g
Fat
11g
Of 6g of sugar per serving, 0g is added sugar.
Of 11g of fat per serving, 1.2g is saturated.
