Lentil soup

Lentil soup

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This out of date favourite is best served taking into account bearing in mind chunks of crusty bread to mop occurring altogether last skerrick.

The ingredient of Lentil soup

  1. 1 tbsp 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 amassing
  8. 2 dried bay leaves
  9. 2 tsp dried oregano leaves
  10. 1/4 cup chopped well-ventilated light 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 greater than medium heat. Cook onion, carrot and celery, stirring occasionally, for 5 minutes or until soft. stir up in lentils, tomato, stock, bay leaves and oregano. shorten heat to low. Simmer for 10 minutes or until blend reduces slightly. Set aside for 5 minutes to cool. sever 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 cross through. work up in the parsley.
  3. Divide in the course of serving bowls. Drizzle exceeding oil, if desired. Top afterward parmesan.

Nutritions of Lentil soup

calories: 207.213 calories
fatContent: 8 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 17 grams carbohydrates
sugarContent: 6 grams sugar
fibreContent:
proteinContent: 13 grams protein
cholesterolContent: 6 milligrams cholesterol
sodiumContent: 679.57 milligrams sodium

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