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
-
40 minAppetizerchicken bouillon, corn chicken fillet, green asparagus, olive oil, shallot, sharp mustard, roll bread, garlic, whipped cream,green asparagus soup with chicken crostini -
30 minAppetizerorange, white balsamic vinegar, extra virgin olive oil, Galia melon, Stilton, watercress,melon with stilton and orange dressing -
40 minSmall disheggplant, olive oil, zucchini, pumpkin, Spinach, arugula, butter, flour, thyme, vegetable stock, whipped cream, nutmeg, Parmesan cheese,mini-lasagna of grilled vegetables -
20 minAppetizergiant shrimp, limes, tomatoes, bunch onions, coriander, Red pepper, olive oil, garlic, ground cumin, paprika,shrimp with spicy tomato salsa
Nutrition
145Calories
Sodium8% DV200mg
Fat9% DV6g
Protein14% DV7g
Carbs5% DV16g
Fiber20% DV5g
Loved it