Filter
Reset
Sort ByRelevance
Hippo183
Italian tomato lentil soup
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a soup pan and fry the onion, carrot and celery in about 5 minutes. Scoop the garlic through and fry briefly.
-
Add the stock, lentils, tomatoes, bay leaves and thyme. Cook covered for about 25 minutes at a low setting.
-
Spoon the spinach for the last 2 minutes and season with pepper.
-
30 minLunchQuinoa, deep-frozen garden beans, broad bean, radishes, lemon, avocado, fresh ginger, olive oil, cumin powder (djinten), cayenne pepper, chilli pepper flakes, Red pepper, garlic,quinoa salad with avocado and broad beans
-
5 minLunchbread, butter, Brie, Raspberry Jam, Red onion,toast the luxury
-
30 minLunchself-raising flour, buttermilk, egg, butter, cream cheese, chives, leaf parsley, cherryto, water,american pancake with tomato and egg
-
45 minLunchvegetable stock, round pumpkin, crumbly potato, orange, salt, pepper, cinnamon stick, Greek yoghurt, walnuts,the pumpkin soup with orange from marieke paalman
Nutrition
250Calories
Fat15% DV10g
Protein20% DV10g
Carbs8% DV25g
Loved it