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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.
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Ingredients
Directions
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Chop the scallops and finely chop.
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Clean the leek, wash and cut into thin rings.
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Wash tomatoes and cut into cubes.
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Sprinkle thyme leaves from twigs.
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Heat oil in large pan and fry shallots for about 1 minute.
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Add leek and fry for approx.
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3 minutes.
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Drain tomato broth according to directions for use on packaging with water.
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Add broth, diced beef tomatoes, thyme, sugar and lentils to pre-mix.
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Soup the soup gently for about 30 minutes.
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Add soup balls.
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Season the soup with salt and pepper.
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Serve with wholemeal bread..
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Nutrition
145Calories
Sodium8% DV200mg
Fat9% DV6g
Protein14% DV7g
Carbs5% DV16g
Fiber20% DV5g
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