John Myers
Ingredients for 4 servings:
- 500 g leek
- 500 g tomatoes
- 300 g celery
- 300 g bell pepper(s)
- 250 g lentils, red
- 2 onions
- 2 cloves garlic
- 1 tbsp oil
- 1 tsp turmeric
- 1 bunch of coriander
- 1 ¼ liters vegetable broth
- 2 tsp curry
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
very tasty and light – suitable for WW
Wash the lentils and drain. Clean, wash and slice the celery and leek, dice the bell peppers and set aside. Wash the tomatoes, quarter them, remove the seeds and cut them into strips, and set them aside. Heat the oil in a pan, then sauté the diced onion and garlic until translucent. Add the curry powder and lentils and sweat for about 2 minutes while stirring. Then deglaze with the vegetable stock and bring to a boil. Add the celery, leek and bell peppers and simmer for about 15 minutes. Season the soup with turmeric, salt and pepper. Wash the coriander and chop the leaves, add them to the soup along with the tomato strips and heat through. This stew has a total of 16.5 points, which makes 4 points per person.
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