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Hippo183
Italian tomato lentil soup
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Ingredients
Directions
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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.
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Add the stock, lentils, tomatoes, bay leaves and thyme. Cook covered for about 25 minutes at a low setting.
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Spoon the spinach for the last 2 minutes and season with pepper.
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160 minLunchorange, raisins, apricot, wheat flour, oatmeal, instant yeast, cinnamon, cardamom powder, buttermilk, butter, water, salt, powdered sugar,oatmeal fruit bulb -
60 minLunchQuinoa, vegetable stock, bottle gourd, fennel bulb, fennel seed, olive oil, lamb's lettuce, raisins, sour apple, balsamic vinegar, cloudy apple juice, horseradish paste, salt, pepper, hard goat cheese, sunflower seeds,the pumpkin salad with goat cheese from marieke paalmans -
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25 minLunchSustainable Pork half-to-half minced meat, onion, garlic, rusk, Full Farmers yoghurt, mustard, grated lemon peel, thyme, chives, egg, grated nutmeg, salt, pepper, butter, mayonnaise, creme fraiche, garlic, fresh parsley, fresh chives, Full Farmers yoghurt, pepper, salt,meatloaf with yoghurt sauce
Nutrition
250Calories
Fat15% DV10g
Protein20% DV10g
Carbs8% DV25g
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