Light lentil soup with vegetables, low in calories, but very tasty

Entered KITCHEN the

Soup is undoubtedly a great invention to comfort you in cold weather, and although there are some that are high in fat and starch, they don’t have to be made that way to do their job. This selection of ingredients proves it.

Ingredients for 6 servings

  • Vegetable soup (approx. one and a half liters)
  • 180 g of lentils
  • 6 cauliflower stalks
  • 4 green onions
  • 1 small onion
  • 1/2 leek (white and green part)
  • 1 small green pepper
  • 1 carrot
  • a piece of cabbage
  • 2 stalks of celery (white and green)
  • 2 small tomatoes
  • 2 tablespoons of extra virgin olive oil
  • Salt
  • Pepper
  • 1 bay leaf
  • 1 clove of garlic
  • a sprig of parsley
  • 1 teaspoon of turmeric

Attention: there are some lentils that are not soaked for cooking, but most are. So first soak the lens for at least 2 hours.

Chop the onions, greens, peppers, carrots, celery, and leeks and fry them in 2 tablespoons of oil. Season.
Add finely chopped cabbage, cauliflower and chopped tomatoes. Mix well and cook for another 10 minutes. Then add the lentils. Chop the garlic and parsley, mix with the salt and turmeric and dilute this mixture in the broth and add to the pot.
Cook until the lentils are soft but not broken. And it’s ready to serve.

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