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Ingredients
Lentil Soup with Carrots
- Ingredients
- 3 carrots
- 1 stalk Celery
- ½ stalk Leeks
- 1 onion
- vegetable oil
- 250 grams yellow Lentils
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 100 milliliters Whipped cream
- 1 pinch ground Cumin
Peel the carrots and cut diagonally into thin slices. Trim the celery, rinse and cut diagonally or microplane into thin slices. Cut the leek lengthwise, rinse and cut into narrow greenish rings.
Peel the onion, chop finely and sweat until translucent in a pan with 2 tablespoons oil. Add the lentils and the vegetables, sauté briefly, pour in the broth, season with salt and pepper and simmer for 15-20 minutes over medium heat. Then pour in the cream, bring to boil and season with cumin. Serve in bowls garnished with parsley.
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.1 g | (47 %) |
Healthy, because
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.