Lentil soup, light

Ingredients for 4 servings:

• 1 large carrot(s)
• 2 large potatoes
• 100 g lentils, red
• 1 pack of tomatoes, pureed
• 1 vegetable stock cube
• 1 liter of water
• 200 g noodles (vermicelli, alphabet noodles)
• 1 tsp salt and pepper
• 1 dash of olive oil
• Spice(s), e.g. nutmeg, paprika

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick preparation, low in calories

Wash and peel the potatoes and carrots, chop them into large pieces, and place them in a saucepan. Add the washed lentils, passata, stock cube, and water to the pan. Bring everything to a boil and simmer for about 20 minutes. Separately, cook the soup noodles in salted water until al dente. Purée the lentil soup with a hand blender. Add the cooked soup noodles along with some of the cooking water and season to taste with salt, pepper, and spices. Serve with a drizzle of olive oil.