Lentil soup

A hearty soup of lentils simmered with carrot, onion and tomato.

Number of servings

2

Nutrients

For entire dish

Calories

459 kcal

Protein

22.1 g

Carbohydrates

67.3 g

Fat

13.3 g

Fiber

12.4 g

Per serving

Calories

230 kcal

Protein

11.1 g

Carbohydrates

33.7 g

Fat

6.7 g

Fiber

6.2 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

543 mcg

C

19.3 mg

E

1.7 mg

K

23 mcg

B9

392.7 mcg

Fe

5.2 mg

Ingredients

• Lentils — 80 g
• Carrot — 60 g
• Onion — 50 g
• Garlic — 6 g
• Tomato — 100 g
• Olive oil — 12 g
• Still water — 500 g
• Table salt — 3 g

Cooking instructions

1. Rinse the lentils.
2. Dice the carrot.
3. Dice the onion.
4. Mince the garlic.
5. Dice the tomato.
6. Heat the olive oil in a pot over medium heat.
7. Sauté the onion and carrot for 5 minutes.
8. Add the garlic and cook for 1 minute.
9. Add the tomato and cook for 3 minutes.
10. Add the lentils, water and salt.
11. Simmer for 25 minutes until the lentils are tender.
12. Ladle the soup into bowls and serve hot.