A delicious and nutritious soup made with lentils and vegetables. Make sure you are not allergic to any of the ingredients.
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| Name | amount | RDA |
|---|---|---|
| Carbohydrates | 40g | 13% |
| Fat | 10g | 15% |
| Calories | 310kcal | 15.5% |
| Protein | 18g | 36% |
| Energy | 1298kJ | 15.5% |
| Sodium | 930mg | 39% |
| Carbs | 46g | 15% |
| Iron | 3.7mg | 20% |
| Vitamin D | N/A | N/A |
| Manganese | 0.8mg | 40% |
| Sugars | 7g | 7.8% |
| # | Name | quantity | image |
|---|---|---|---|
| 1 | 1 cup of lentils | 1 |
|
| 2 | 1 chopped onion | 1 |
|
| 3 | 2 cloves of minced garlic | 1 |
|
| 4 | 2 chopped carrots | 1 |
|
| 5 | 2 chopped celery stalks | 1 |
|
| 6 | 1 chopped tomato | 1 |
|
| 7 | 4 cups vegetable broth | 1 |
|
| 8 | 1 teaspoon cumin | 1 |
|
| 9 | 1/2 teaspoon turmeric | 1 |
|
| 10 | Salt and pepper to taste | 1 |
|
| 11 | 2 tablespoons olive oil | 1 |
|
| # | Steps |
|---|---|
| 1 | Heat the oil in a large pot over medium heat. |
| 2 | Add onion and garlic and cook until tender. |
| 3 | Add tomatoes, carrots, celery and lentils and cook for 5 minutes. |
| 4 | Add the broth and spices and bring to a boil. |
| 5 | Reduce heat and cook until lentils are completely cooked, 25-30 minutes. |
| 6 | Use a blender to blend the soup until smooth (optional). |
