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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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15 minLunchWhite bread, brown country bread, White chocolate, banana, almond shavings, butter,sandwich with white chocolate, almonds and banana -
30 minLunchflour, butter, water, tomato paste, beef broth cube, minced meat, pepper, salt, mushroom, leeks,tomato soup from gerda blom -
25 minLunchgarlic, olive oil, onion, White wine, flour, Meat bouillon, fresh thyme, dried thyme, baguette, dijon mustard, Brie,Parisian onion soup
Nutrition
250Calories
Fat15% DV10g
Protein20% DV10g
Carbs8% DV25g
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