Red Lentil Soup with Croutons

For 1 Adult and 1 Child (7-14 Years)

Red Lentil Soup with Croutons - Appetizing contrast between creamy soup and crispy garnish
505 kcal
Appetizing contrast between creamy soup and crispy garnish

(1)

Difficulty:easy
Preparation:20 min
Ready in:30 min
Vegetarian
egg-free
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
505
25%
Protein
23 g
46%
Fat
17 g
21%
Added Sugar
0 g
0%
Carbohydrates
62 g
24%
Roughage
16 g
-
Saturates
5 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1Onion
2Potatoes (each about 100 grams)
2Carrots (each about 100 grams)
2 tablespoonsCanola oil
1 teaspoonmild Curry powder
Salt
Pepper
6 ouncesRed lentils
1 sliceWhole-wheat toast
1 teaspoonButter
1 tablespoonSour cream

Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Pot, 1 Tablespoon, 1 Teaspoon, 1 Measuring cups, 1 Wooden spoon, 1 Small skillet

Directions

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1 Peel the onion and chop finely.
2 Peel the potatoes and carrots and cut into 1.5 cm (approximately 1/2-inch) cubes.
3 In a pot, heat 1 tablespoon oil over medium heat, then cook the onion and curry powder until softened. Add 600 ml (approximately 2 1/2 cups) of water.
4 Add potato and carrot cubes to the pot, season with salt and pepper and cook for 5 minutes. Then add the lentils, cover and cook until vegetables and lentils are tender, about 15 minutes.
5 Meanwhile, cut bread into small cubes. Melt butter and remaining oil in a small pan. Toast bread cubes until golden brown, stirring often.
6 Stir the sour cream into the soup, season with salt and pepper and serve topped with croutons.
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(1)

d

dirk
10/18/2018, 5:40 PM

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