Lentil Soup, Light

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 large carrot (s)
  • 2 large potatoes
  • 100 g lentils, red
  • 1 packet tomato (s), happened
  • 1 vegetable stock cube
  • 1 liter water
  • 200 g pasta, (vermicelli, letter noodles)
  • 1 teaspoon salt and pepper
  • 1 dash olive oil
  • Spice (s), e.g., nutmeg, paprika
Lentil Soup, Light
Lentil Soup, Light

Instructions

  1. Wash and peel the potatoes and carrots, cut into large pieces and place in a saucepan. Put the washed lentils, the tomato puree, the stock cube and the water in the saucepan. Bring everything to a boil and simmer for about 20 minutes. Cook the soup noodles separately in salted water until they are firm to the bite.
  2. Puree the lentil soup with the hand blender. Add the cooked soup noodles with some of the cooking water and season the soup with salt, pepper and spices.
  3. Serve with a dash of olive oil!

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