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Lentil puree soup

Lentil Purée Soup

Healthy food can be delicious too — and lentil soup is the perfect example! My husband was unwell for a long stretch, so his doctors had him eating puréed soups. Thank goodness he recovered ages ago, but the habit has stuck with me — partly to mix up our meals, partly because these soups are good for kids and genuinely tasty in their own right. So here's my recipe for lentil soup. I won't belabor the point — you already know how good lentils are for you. And like beans, they're loaded with protein, which makes this recipe a real find if you're keeping a meatless fast.

ninaola

Recipe author

Composition / ingredients

Servings:

Lentils

100

Onion

Carrots

Milk

Butter

Flour

Eggs

Parsley

Ground black pepper

Salt

Cloves

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 7 g

Fats 13 % 3 g

Carbohydrates 58 % 14 g

123 kcal

GI: 93 / 0 / 7

Cooking method

Cooking time: 40 min

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Take the lentils and simmer them in water. Use just a little water, and top it up bit by bit as it cooks down. Sauté the onion with the carrot in butter, and stir in the flour right at the end. Once the lentils are tender, mash them with a spoon, add the milk along with the sautéed vegetables, then a little ground clove, some pepper, and salt. Bring it to a boil, and at the very end stir in the egg, which you've beaten separately in a bowl. Garnish with parsley or green onion. Serve this puréed soup hot with white bread.