Lunch Red lentil soup
Rustic red lentil soup with olive oil and parsley. Iron, folate, fiber, plant protein.
Overview
Calories per serving 340kcal
Cooking time 30min
Food score
90%Exceptionally high fiber at 14 g and sturdy plant protein from red lentils; sodium runs moderate at 620 mg but everything else earns high marks.
Macros
48 g Carbs · 57%
18 g Protein · 21%
8 g Fat · 21%
14 g Fiber
Ingredients
1 serving
- Red lentils100 g
- Onion1 pc
- Carrot1 pc
- Olive oil1 tbsp
- Cumin1 tsp
- Parsley2 tbsp
- Salt3 g
How to cook
- Dice the onion and carrot. Warm the olive oil in a pot and soften them for 5 minutes.
- Stir in the cumin, then add the rinsed lentils and 600 ml of water.
- Simmer for 20 minutes until the lentils break down and the soup thickens.
- Blend until smooth if you like, season with salt, and finish with chopped parsley.
