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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Serve with a dash of olive oil!
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