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Lean lentil soup

Meatless Lentil Soup

A meatless soup, but really tasty and filling! I won't claim this meatless lentil soup will help anyone lose weight — no, it's fairly calorie-dense. But it's easy to make, has zero meat, and so I make it during Lent; the kids love it too. The color throws them a little, but that's beside the point. In terms of method it's a lot like our pea soup — just as simple and straightforward. This humble dish from Argentine cooking added some variety to our menu, and I hope you'll enjoy it too.

Swetlja4ok

Recipe author

Composition / ingredients

Servings:

Lentils

Vegetable oil

Onion

Garlic

Thyme

Flour

Tomatoes

Salt

Ground red pepper

0.1

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 13 g

Fats 10 % 4 g

Carbohydrates 60 % 25 g

201 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

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First, pick over the lentils, rinse them well, and cover them with water for 10 minutes. I find this helps them cook faster, though it may not be strictly necessary. Set them over the heat in that same water. Don't forget to drop the garlic into the pot, along with the thyme if you have it. Cook for 40 minutes; in the meantime, sauté the onion and tomatoes in vegetable oil, adding just a little flour at the end. Stir the sautéed mixture into the soup and cook another 10–15 minutes until done. At the table I sprinkle the soup with parsley and red pepper — but the pepper is up to you, since it's quite hot.