John Myers
Contents
show
Ingredients
- 1 pack Soup greens
- 200 g Beluga lentils
- 1 piece Onion
- 150 g Cabanossi
- 1 Handful Brussels sprouts fresh
- 0,5 bunch Parsley
- 1 Glass Beef stock
- 1 Can Chopped tomatoes
- 3 piece Bay leaf
- Paprika, salt, pepper
- Garam Masala spice
- Oil
Instructions
- Wash the lentils and cook until al dente without salt according to the instructions on the packet.
- Heat some oil in a soup pot and fry the finely chopped onion and the cabanossi cut into slices + halved. Scatter paprika on top and add the bay leaves. Cut the soup greens (3 carrots, parsley root, leek, leek) into small pieces, halve the Brussels sprouts and add everything, fry briefly and then add the beef stock. Let everything simmer for about 15 minutes.
- Now add the tomatoes and parsley (leave something to garnish) and fill up with a little water if necessary. Discard the cooking water from the lentils and add the lentils to the soup. Season everything to taste with salt, pepper and garam masala.
- Depending on your taste, you can serve the soup with a little lemon or creme fraiche and garnish with fresh parsley.
Nutrition
Serving: 100gCalories: 309kcalCarbohydrates: 49.3gProtein: 23.5gFat: 1.4g
