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Light Lentil and Potato Soup

A wholesome, tasty soup that's loaded with protein and B vitamins. Made with red lentils, it comes out light and silky.

♚LarisynshikAuthor avatar
Recipe author
Light lentil soup with potatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 3 g
Fats 10 % 1 g
Carbohydrates 60 % 6 g
46 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

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  • Add the diced potatoes and the lentils, rinsed in cool water, to the broth. Slice the onion into thin half-moons and grate the carrot. Sauté the onion and carrot in vegetable oil, then stir this mixture into the pot. Simmer the soup, covered, over low heat until everything is tender, about 15–20 minutes. Salt the soup about 5 minutes before it's done.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Dried, uncooked lentils - 340  kcal/100g
  • Dried boiled lentils - 106  kcal/100g
  • Lentils - 340  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Broth - 15  kcal/100g

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