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5 from 6 votes

Lentil Soup with Tomatoes and Carrots

Servings: 4 people

Ingredients

  • 350 g Red lentils
  • 2 Tomatoes
  • 1 bunch Soup vegetables
  • 2 Onions
  • Tomato paste
  • 1 L Vegetable broth
  • Olive oil
  • 2 Bay leaves
  • Salt
  • Pepper

Instructions

  • Peel and dice the onions and fry them in olive oil until translucent, clean the soup vegetables, cut them into small pieces and add them to the onions.
  • Stir the tomato paste into the vegetables, pour the vegetable stock and bring to the boil.
  • Stir in the lentils, season everything with salt, pepper and bay leaves and simmer for about 10 minutes.
  • Chop the tomatoes, add them to the lentil soup, and simmer for another 15-20 minutes.
  • Serve the lentil soup with warm baguette bread or ciabatta.

Nutrition

Serving: 100g | Calories: 20kcal | Carbohydrates: 0.6g | Protein: 0.3g | Fat: 1.8g