RECIPE
Lentil (puy), Spinach and Tomato Soup
Easy-to-prepare office lunch!
4
K Cals
239
Looking for ideas for office or on-the-go lunch? We suggest you try this super healthy and low-fat lunch that can be taken in a flask. (If puy lentils aren’t available it works equally well with red split lentils.)
Carbohydrates 33.2 g
Dietary Fiber 10.8 g
Fat- Total 8.2 g
Saturated 1.1 g
Preparation Time: 10 min.
Cooking Time: 35 min.
Servings: 4
Cooking Time: 35 min.
Servings: 4
Nutritional Information
(Amount per serving)
Protein 10.9 gCarbohydrates 33.2 g
Dietary Fiber 10.8 g
Fat- Total 8.2 g
Saturated 1.1 g
INGREDIENTS
2 tablespoons olive oil
1 finely chopped white onion
2 carrots, scrubbed and grated or diced finely
Dried fresh herbs – thyme, oregano, parsley to taste
3 crushed garlic
5 tomatoes chopped and preferably de-seeded
1.5 litre vegetable stock
150g dried lentils – preferably Puy
A bag of a washed spinach (large bag)
1 finely chopped white onion
2 carrots, scrubbed and grated or diced finely
Dried fresh herbs – thyme, oregano, parsley to taste
3 crushed garlic
5 tomatoes chopped and preferably de-seeded
1.5 litre vegetable stock
150g dried lentils – preferably Puy
A bag of a washed spinach (large bag)
PREPARATION
Gently heat oil over low heat in a large pan and add the onions and carrot. Allow to soften for 5 minutes but not to brown. Add the tomatoes, herbs and garlic and sauté for a further 5 minutes - still over a low flame. Add the lentils and stock. Turn up the heat and bring the soup to a boil then lower heat and simmer for 25–30 minutes until the lentils are soft. Add the spinach and stir in for a further 5 minutes.
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