Lentil Vegetable Soup

2

• Time for preparing

  Contents

  • • 0.0.1 50 min
    • 0.0.2 Medium dish
    • 0.0.3 38.27kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  50 min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  38.27kcal

• Rating

• Recipe

Lentils home and deliciously replaces meat.Supporting delicious and low-calorie.

Let’s get started!

Ingredients

0/14 ingredients

• Lentils red – 300 g.
• Potato – 3 pcs.
• Zucchini – 1 pc.
• Tomato – 2 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Bay leaf – 1 pc.
• Salt to taste
• Cumin-1/4 tsp
• Cumin-1/4 tsp
• Ground black pepper – to taste
• Greens to taste
• Lemon (for serving) – to taste
• Water 2-2.5 L

50 мин50 мин 38.27

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Steps

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1. Wash the potatoes, peel them and cut into small cubes, if the potato is young, then peeling is not necessary just wash thoroughly.
2. Pour boiling water and cook for 10 minutes with bay leaf.
3. Zucchini and carrots grate. If the zucchini is already mature, then you need to peel it and remove the seeds.
4. Cut the tomatoes into halves, remove the stem from them and also wipe through a grater. Throw the skin away.
5. Chop the onion into a small cube.
6. Pour the lentils into the soup and cook for 10 minutes.
7. Pour grated vegetables, onions, cumin, caraway seeds into soup. Add salt and languish for a quarter of an hour on very low heat.
8. Serve soup with a slice of lemon or sour cream.