John Myers
Ingredients for 3 servings:
- 400 g carrot(s)
- 150 g celery
- ½ bunch of spring onions
- 1 tsp vegetable oil
- 1 tsp curry powder
- some salt and pepper
- 1 liter vegetable broth
- ½ bunch parsley, flat or frozen parsley
- 1 tbsp white wine vinegar
- 200 g lentils, dry red
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
low-fat, vegetarian, WW-suitable, quick preparation
Peel the carrots and celery. Slice the carrots and dice the celery. Wash the spring onions and slice them into thin rings. Heat the oil in a pot, add the vegetables and lentils, and sauté for about 5 minutes. Season the soup with salt and pepper. Add the broth and curry powder. Cook the soup for 20-30 minutes. Wash and chop the parsley. Season the soup with vinegar, adjust the seasoning to taste, and stir in the parsley. It’s easy to prepare and reheat… I really like doing that with soups because I can take them to the office the next day.
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