Lentil Soup

This old favourite is best served with chunks of crusty bread to mop up every last skerrick.

The ingredient of Lentil Soup

  • 1 tablespoon olive oil
  • 1 brown onion finely chopped
  • 1 carrot peeled finely chopped
  • 1 celery stick trimmed finely chopped
  • 2 x 400g cans brown lentils rinsed drained
  • 400g can diced tomatoes
  • 500ml 2 cups massel vegetable liquid stock
  • 2 dried bay leaves
  • 2 teaspoons dried oregano leaves
  • 1 4 cup chopped fresh continental parsley
  • olive oil optional to drizzle
  • 25g 1 3 cup finely grated parmesan

The Instruction of lentil soup

  • heat the oil in a large saucepan over medium heat cook onion carrot and celery stirring occasionally for 5 minutes or until soft stir in lentils tomato stock bay leaves and oregano reduce heat to low simmer for 10 minutes or until mixture reduces slightly set aside for 5 minutes to cool remove and discard the bay leaves
  • process half the soup in a food processor until smooth return to the pan cook stirring over medium heat until heated through stir in the parsley
  • divide among serving bowls drizzle over oil if desired top with parmesan

Nutritions of Lentil Soup

fatContent: 207 213 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 17 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent: n a
cholesterolContent: 13 grams protein
sodiumContent: 6 milligrams cholesterol

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