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Ingredients
for
4
Carrot Soup with Lentils
35 min., ready in 1 hr 5 min.
Time:
180
calories
Calories:
Health Score:
100 / 100
Ingredientsfor
- Ingredients
- 150 grams yellow Lentils
- 300 grams carrots
- 1 shallot
- 1 garlic clove
- 2 Tbsps vegetable oil
- 800 milliliters Vegetable broth (or more if needed to adjust thickness)
- 4 sprigs cilantro
- salt
- freshly ground peppers
- ½ tsp ground cilantro
Preparation
1.
Soak the lentils in water overnight. The next day, peel the carrots and cut into small cubes. Peel the shallot and garlic and chop finely. Heat the oil in a pot and sauté until translucent. Add the carrot and drained lentils and sauté briefly. Add the broth.
2.
Simmer the soup over medium heat for 25 to 30 minutes. Puree the soup. Rinse the cilantro, pat dry, and pluck the leaves. Season the soup with salt, pepper and coriander to taste. Ladle into preheated bowls and serve garnished with cilantro leaves.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |