Lentil and tomato soup
Red lentils fall apart while cooking and make the soup creamy without any cream. One large pot for three evenings or three people.
- Time
- 35 min
- Portions
- 3
- Energy
- 262 kcal
- Protein
- 16 g
Ingredients
- To taste: Salt, Pepper, Cumin
Takes the recipe with 3 portions into the app, with grams and nutrition.
Method
- Finely dice the onion, garlic and carrots and soften them in the oil for 5 minutes.
- Fry the tomato paste briefly, then add the lentils, passata and stock.
- Season with cumin and simmer gently for 20 minutes until the lentils fall apart.
- Blend until smooth and season with salt and pepper.
Nutrition
| Nutrient | per portion | per 100 g |
|---|---|---|
| Energy | 262 kcal | 56 kcal |
| Protein | 16 g | 3.4 g |
| Fat | 3.2 g | 0.7 g |
| Carbohydrates | 36.3 g | 7.8 g |
| Fibre | 9 g | 1.9 g |
Calculated with the values of the German food composition database BLS 4.0. Spoons are level, their weight comes from the USDA database, an egg counts as 50 g without shell. Seasonings to taste are not counted. Per 100 g refers to the weight of the ingredients before cooking.1
Good to know
- Rinse red lentils in a sieve before cooking, the soup foams less.
- Water evaporates while simmering. The values per portion stay the same, per 100 g of finished soup they are a little higher.
Storage
In the fridge for 2 to 3 days. It thickens, add a little water when reheating.3