Lentil Soup with Carrot

A nutritious homemade soup that can be enjoyed for lunch, dinner, or supper.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, vegetable oil, canola

  • 2 piece Carrot, fresh

  • 1 piece Green, raw

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 200 g Lentils, raw

  • 2 piece Tomato, red

  • 1 piece Spices, bay (leaves)

  • 1 l Soup base, beef, cube

  • 0.25 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 2 spoons Cheese, Parmesan, grated

Steps

  1. Sort through the lentils, place them in a sieve, rinse thoroughly under running water, and drain well. Peel the carrots, wash them (and peel if necessary), and cut them into small cubes. Clean the celery, wash it, and slice it thinly. Wash the tomato and remove the green part. Cut it into small pieces. Peel the onion and garlic, and finely chop them.

  2. Heat oil in a large pot, and sauté the carrots, onion, and celery over moderate heat for about 5 minutes. Stir the vegetables occasionally while sautéing. At the end, add the garlic and sauté until fragrant (about 1 minute).

  3. Add the lentils, bay leaf, tomato, and broth to the pot. Stir well and bring to a boil. Then reduce the heat, cover the pot, and simmer gently for 40 minutes.

  4. Once the lentils are tender, remove the bay leaf and taste the soup. Season with pepper and salt to taste. Serve the soup in bowls and top with coarsely grated Parmesan. Offer with toasted bread slices.

Nutrition Information (Per 100g)

  • Calories: 150.37 kcal
  • Fat: 3.72 g
    • Saturated Fat: 0.74 g
  • Carbohydrates: 19.35 g
    • Sugars: 2.23 g
  • Protein: 7.94 g
  • Fiber: 8.19 g