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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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Nutrition
250Calories
Fat15% DV10g
Protein20% DV10g
Carbs8% DV25g
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