in Soup Recipes

Broccoli vegetable soup with red lentils and noodles

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Ingredients for 4 servings:

  • 1 liter vegetable broth, instant
  • 4 tbsp lentils, red
  • 500 g broccoli
  • 1 stalk(s) Celery
  • 2 tomatoes
  • 100 g pasta (e.g. round pasta wheels)
  • n. B. Pfeffer

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Clean the vegetables and chop the celery into pieces. Separate the broccoli into florets, and cut the tomatoes into eighths or dice them. Bring the vegetable stock to a boil in a saucepan. Add the red lentils and vegetables and cook for about 10 minutes. Add the pasta and continue cooking (depending on how long the pasta takes). Season to taste with pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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