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Lentil Soup

A protein-rich dish with a light lemony note! My husband recently gave me a book about making all sorts of soups, and of course I immediately dove into experimenting. The first dish I made from the book was this lentil soup — and honestly, it turned out very, very tasty. Now I'll share how to make it.

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Lentil soup
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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 28 % 7 g
Fats 20 % 5 g
Carbohydrates 52 % 13 g
131 kcal
GI: 77 / 23 / 0

Cooking method

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  • So, we start by sorting through the lentils and rinsing them well. Now peel the onion and garlic, wash them, and chop finely. In a medium saucepan, heat the vegetable oil and sauté the onion and garlic until golden. Then add the tomato paste and the prepared broth, bring everything to a boil, and pour in the lentils. Simmer over low heat for 50–55 minutes. Meanwhile, in a hot skillet, fry the bread cubes in oil until golden. Then season the lentil soup with salt, caraway, and pepper, and serve it with the croutons on the side.

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

  • Onion - 41  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Cumin - 333  kcal/100g
  • Dried, uncooked lentils - 340  kcal/100g
  • Dried boiled lentils - 106  kcal/100g
  • Lentils - 340  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Broth - 15  kcal/100g
  • White bread - 266  kcal/100g

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