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.
Calories224kcal
Proteins13.6grams
Fats7.9grams
Carbohydrates21.6grams
Red lentils
300
g
Onion
1
head
Carrot
1
pc
Celery stalk
1
pc
Ginger root
10
g
Yoghurt
to taste
Olive oil
50
ml
Cumin
to taste
Salt
to taste
Ground black pepper
to taste
1
Chop the vegetables and lightly sauté them in olive oil in a deep skillet.
- 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.
- Red lentils: 300 g
- Cumin: 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.
- Chicken broth: 2 l
- Salt: to taste
- Ground black pepper: to taste
- Yoghurt: to taste
