Red lentil and carrot soup
Mediterranean Soup Easy
Red lentils and carrots simmered in cumin-scented vegetable stock, served with bread : a comforting vegan soup, fast and nourishing for cool evenings.
Dietary summary — contains gluten · 5 unverified point(s)
- ContainsGluten
- Not verifiedVegetarian, Vegan, Lactose, Alcohol, Pork
8 min
Preparation
17 min
Cooking
Ingredients
Onions
1 piece(s)
Garlic
2 clove(s)
Cumin
5 g
Olive oil
15 ml
Salt
1 pinch(es)
Pepper
1 pinch(es)
Carrots
3 piece(s)
Pain
Gluten
200 g
Vegetable stock
1000 ml
Red lentils
200 g
Preparation steps
1
Slice the onion. Slice the carrots into rounds. Mince the garlic. Rinse the lentils.
2
Pot : oil, onion 3 min, garlic and cumin 30 s. Add carrots, lentils and vegetable stock.
3
Simmer 15 min until soft. Blend partially for a creamy texture. Season with salt and pepper.
4
Serve with the bread.
Per serving
423 kcal
Calories
19 g
Protein
68 g
Carbs
7 g
Fat