Lentil Soup
Lentils are not only a budget-friendly food, their high nutritional value makes them a must for everybody’s weekly shop. This delicious soup is suitable for coeliacs and those with egg or dairy allergies. It is also low in fat, saturated fat and salt. Enjoy!
- 1 h
- Easy - Moderate
- 10 Portions
Ingredients
Olive Oil 30 ml
Onion (cubed) 480 g
Garlic 5 g
Paprika 2 g
Celery (diced) 60 g
Carrots (diced) 240 g
Tomatoes (diced) 830 g
Water 900 ml
Vegetable Stock Cube 10 g (1 unit)
Lentils (soaked, rinsed and drained) 355 g
Bay Leaves 2 g
Ground Black Pepper 2 g
White Wine 180 ml
Fresh Parsley (chopped) 3 g
Instructions
1. In a large stockpot, saute the onions in oil until they are glossy.
2. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
3. Boil a kettle. Add boiled water to stock cube.
3. Stir in tomatoes, vegetable stock, lentils, bay leaves and pepper.
3. Stir well, then add the wine and bring to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
4. Sprinkle the soup with parsley before serving.
