Homemade Lentil Soup

Homemade Lentil Soup

Ready in: 1 hour
Yield: 4 servings

5.3 oz (150 g) lentils
0.9 (25 g) butter
1 (130 g) potato
1 (120 g) carrot
1 onion
1 garlic clove
1 teaspoon salt
1 teaspoon peppercorns
2 bay leafs
1 handful of fresh parsley
1 handful of fresh dill

1. Thoroughly wash the vegetables and fresh herbs. Pat them dry with kitchen paper. Cut off any unwanted stem ends. Rinse the lentils under cold water and sort out any bad one’s.

2. Finely chop the onion and garlic clove. Peel the carrot, then cut it into cubes. Finely chop the parsley.

3. Heat half the butter in a medium sized casserole over a low heat. Add the onion and garlic and cook until just softened, about 5 minutes, while stirring occasionally. Stir in the carrot, lentils and the remaining butter. Cook for 2 minutes more over a medium heat, while stirring often. Lighty sprinkle over with salt.

4. Pour in 40.6 fl oz. (1.2 l) of warm water and bring the mixture to a boil. Add the peppercorns, salt and bay leafs. Lower the heat and cook the mixture for 15 minutes. Skim off any white foam that rises to the top while cooking the soup.

5. Meanwhile, peel and wash the potato. Cut into cubes. Add the potato after about 15 minutes of cooking time. Cover the casserole partly and cook the soup until the potatoes are just tender, about 15-20 minutes more. Remove the peppercorn and bay leafs from the soup. Add the chopped parsley during the last 2 minutes. Let the soup stand for 10 minutes more, before serving.

Per serving:

Energy: 221 kcal / 924 kJ
Fat: 5,9 g
Carbohydrates: 27,9 g
of which sugars: 4 g
Protein: 10,7 g
Fibre: 6,6 g

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