Lentil Soup

Name: Lentil Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: Dried lentils 1 ¼ cup; Leeks 3.5 oz; Potatoes 0.55 lb; Cherry tomatoes 6.3 oz; Bay leaves 2 leaves; Extra virgin olive oil to taste; Powdered turmeric 1 tsp; Water 4 cups; Black pepper to taste; Fine salt to taste; Oregano to taste; Black bread with grains 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Oregano to taste

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683.7

Calories per serving

Lactose Free
Vegetarian
Light

Energy Kcal 683.7
Carbohydrates g 99.3
of which sugars g 9.8
Protein g 26.9
Fats g 19.9
of which saturated fat g 3.3
Cholesterol mg 15
Sodium mg 962

Difficulty: Very easy
Prep time: 20 min
Cook time: 45 min
Serving: 4 people
Cost: Low

PRESENTATION

Lentil soup is a timeless homemade first course, warm and fortifying, perfect for nourishing during the coldest winter evenings. With few and simple ingredients, you'll bring to the table a flavorful and genuine dish, that best enhances the taste of these legumes: leeks and aromatic herbs will give flavor, potatoes will add a creamy touch, then some cherry tomatoes and a pinch of turmeric to make the color more vibrant and inviting. Once ready, serve it with crispy oven-toasted croutons seasoned with oil and oregano, to complete this delicious soup with taste.

Here are other tasty ideas for cooking lentils:

Lentil Cream
Flavored Lentils
Velvety Lentil
Three-Grain, Lentils, and Potatoes Soup
Stewed Lentils

INGREDIENTS

683.7

Calories per serving

Dried lentils 1 ¼ cup (250 g)

Leeks 3.5 oz (100 g)

Potatoes 0.55 lb (250 g)

Cherry tomatoes 6.3 oz (180 g)

Bay leaves 2 leaves

Extra virgin olive oil to taste

Powdered turmeric 1 tsp

Water 4 cups (1 l)

Black pepper to taste

Fine salt to taste

Oregano to taste

for the croutons: Black bread with grains 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Oregano to taste

Preparation

How to prepare Lentil Soup

To prepare the lentil soup, finely chop the white part of the leek 1. Peel the potatoes and dice them into 2/5 of an inch cubes 2. Heat a drizzle of oil in the pan, add the leek and sauté 3.

Add the potatoes to the pot 4. Also add the rinsed lentils 5 and water 6.

Season with turmeric 7 and bay leaves 8, stir, and once boiling, cook over medium-low heat for 25-30 minutes, stirring occasionally. Do not add salt now, as it will keep the lentils from softening. In the meantime, prepare the croutons: dice the bread 9.

Place the croutons on a baking sheet, season with salt, pepper, oil 10, and fresh oregano 11. Toast the bread in a preheated oven at 390°F on convection mode for 8 minutes. Wash and halve the tomatoes 12.

Then add the tomatoes 13 and continue cooking for about ten minutes. Check if it's cooked to your liking, adjust with salt 14 and pepper and remove from heat, let it rest for a few minutes. Serve the lentil soup hot, adding a drizzle of raw oil, a sprinkle of pepper, and the bread croutons 15.

How to store

The lentil soup can be stored in the fridge for 1 day, without tomatoes it lasts 3 days. You can freeze it after cooking if you used fresh ingredients.