Lentil Soup

8 servings

40 minutes

Lentil soup recipes are usually divided into those in which the aroma of vegetables is supplemented with the smell of fried bacon, and those in which the matter is limited to vegetables - which is a little more dietary.

Energy value per serving

• Calories: 224
• Proteins: 13.6g
• Fats: 7.9g
• Carbohydrates: 21.6g

Ingredients

• Red lentils: 300 g
• Onion: 1 head
• Carrot: 1 pc
• Celery stalk: 1 pc
• Ginger root: 10 g
• Chicken broth: 2 l
• Yogurt: to taste
• Olive oil: 50 ml
• Cumin (zira): to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Chop the vegetables and lightly sauté them in olive oil in a deep skillet.

   Required ingredients:

   • Onion: 1 head
   • Carrot: 1 piece
   • Celery stalk: 1 piece
   • Ginger root: 10 g
   • Olive oil: 50 ml

2. Add cumin if the child's sense of smell can tolerate the scent of this spice, and simmer for two to three minutes.

   Required ingredients:

   • Red lentils: 300 g
   • Cumin (zira):  to taste

3. Pour in broth (or water) and cook for about half an hour, then turn the soup into puree, season with salt and pepper, and when serving, garnish with yogurt, or cream, or lemon, or all together.

   Required ingredients:

   • Chicken broth: 2 l
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Yogurt:  to taste