Lentil Soup
The lentils, combined with garlic, tomatoes, carrots and celery, yield a significant 12g of protein per serving and is a good source of fibre. Lentils are not only a budget-friendly food, their high nutritional value makes them a must for everybody’s weekly shop. Our dietitian’s recommend that you include a variety of legumes (including lentils) in your weekly diet on at least 3 - 4 occasions. Enjoy.
- 60 Minutes
- Easy - Moderate
- 4
Ingredients
Olive Oil 30 ml
Onion, Cubed 480 g
Minced Garlic 5 g
Carrots, Diced 240 g
Celery, Diced 60 g
Tomatoes, Diced 830 g
Lentils, Soaked, Rinsed and Drained 355 g
Ground Black Pepper 2 g
White Wine 180 ml
Bay Leaves 2 g
Vegetable Stock 1 L
Fresh Parsley, Chopped 3 g
Paprika 2 g
Parsley 1 g
Instructions
1. In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
2. Once the vegetables have sauteed for 10 minutes stir in tomatoes, vegetable stock, lentils, bay leaves, salt, and pepper.
3. Stir well, then add the wine and bring the mixture 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.
