Filter
Reset
Sort ByRelevance
Natural Chef Michelle
Provencal tomato soup with lentils
A tasty French recipe. The starter contains the following ingredients: meat, shallots, leeks, beef tomatoes, thyme (15 g), olive oil, broth tomato (350 ml AH), sugar, dried lentils (Silvo), salt and freshly ground pepper.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the scallops and finely chop.
-
Clean the leek, wash and cut into thin rings.
-
Wash tomatoes and cut into cubes.
-
Sprinkle thyme leaves from twigs.
-
Heat oil in large pan and fry shallots for about 1 minute.
-
Add leek and fry for approx.
-
3 minutes.
-
Drain tomato broth according to directions for use on packaging with water.
-
Add broth, diced beef tomatoes, thyme, sugar and lentils to pre-mix.
-
Soup the soup gently for about 30 minutes.
-
Add soup balls.
-
Season the soup with salt and pepper.
-
Serve with wholemeal bread..
Blogs that might be interesting
-
15 minSmall disholive oil, shallot, garlic, Chestnut mushroom, balsamic vinegar, soy sauce, sherry, White wine, fresh rosemary, toast, Parmesan cheese,toadstools -
30 minAppetizerCherry tomatoes, olive oil, coarse sea salt, fish fond, whipped cream, lemon, wild spinach, cod fillet on skin, Dutch shrimps, extra virgin olive oil,cod fillet with wild spinach -
35 minAppetizershallot, butter or margarine, poultry feast, Ruby port, ginger syrup, salt, pepper, tame duck breast with skin, breakfast bacon, chicory, powdered sugar,one-denaté with port syrup -
10 minAppetizersalmon fillet, lime, ginger root, spring / forest onion, dill,salmon ceviche
Nutrition
145Calories
Sodium8% DV200mg
Fat9% DV6g
Protein14% DV7g
Carbs5% DV16g
Fiber20% DV5g
Loved it