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Lentil Soup


This hearty lentil soup will warm you up this winter. Serve it with the cheesy croutes to make it even more special.

The ingredient of Lentil Soup

  • 40ml 2 tablespoons olive oil
  • 1 large carrot finely diced
  • 2 celery sticks finely diced
  • 1 large onion finely diced
  • 1 small red chilli seeds removed finely chopped
  • 4 slices pancetta rind removed finely chopped
  • 1 garlic clove chopped
  • 1 tablespoon tomato paste
  • 410g can diced tomatoes
  • 200g italian lentils
  • 2 teaspoons finely chopped fresh rosemary
  • 1 litre 4 cups massel vegetable liquid stock
  • 2 tablespoons chopped flat leaf parsley
  • 1 ficelle small baguette thinly sliced
  • 60ml 1 4 cup olive oil
  • 1 garlic clove
  • 1 2 cup grated parmesan

The Instruction of lentil soup

  • heat oil in a large heavy based pan add carrot celery onion chilli pancetta and garlic cook over very low heat for 5 6 minutes until everything has softened
  • add the tomato paste and cook for 30 seconds add tomatoes lentils rosemary and stock and bring to the boil reduce heat to low and simmer for 40 minutes until soup has thickened and lentils are soft preheat oven to 180u00b0c
  • to make croutes brush bread with oil and place on a baking tray bake for 10 minutes rub one side of each slice with garlic sprinkle with parmesan and bake for 5 minutes stir parsley into soup and serve with croutes

Nutritions of Lentil Soup

fatContent: 574 078 calories
saturatedFatContent: 30 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 53 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent: n a
cholesterolContent: 19 grams protein
sodiumContent: 14 milligrams cholesterol

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