Lentil soup

Lentil soup

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

The ingredient of Lentil soup

  1. 1 tablespoon olive oil
  2. 1 brown onion, finely chopped
  3. 1 carrot, peeled, finely chopped
  4. 1 celery stick, trimmed, finely chopped
  5. 2 x 400g cans brown lentils, rinsed, drained
  6. 400g can diced tomatoes
  7. 500ml (2 cups) Massel vegetable liquid stock
  8. 2 dried bay leaves
  9. 2 teaspoons dried oregano leaves
  10. 1/4 cup chopped fresh continental parsley
  11. Olive oil (optional), to drizzle
  12. 25g (1/3 cup) finely grated parmesan

The instruction how to make Lentil soup

  1. 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.
  2. 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.
  3. 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:
cholesterolContent: 13 grams protein
sodiumContent: 6 milligrams cholesterol

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