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 minAppetizerlime, mayonnaise, medium oranges, ready-to-eat avocado, fresh basil, smoked chicken fillet,chicken cocktail with orange and avocado -
20 minAppetizerchicken breast, pod, bean sprouts, waspene, garlic, Japanese soy sauce, fresh ginger, sunflower oil, water, sherry medium, White wine vinegar, Japanese soy sauce, water, Brown sugar, garlic, fresh ginger,teriyaki made from tender chicken with a japanese spring vegetable wok -
25 minAppetizerfennel bulb, onion, traditional olive oil, crème fraiche light, chicken broth from tablet, cherry tomatoes on the branch,fennel soup with cherry tomatoes -
35 minAppetizerJerusalem artichoke, crumbly potato, garlic, fennel seed, traditional olive oil, chicken broth in pot, cress,earth soup with garlic
Nutrition
145Calories
Sodium8% DV200mg
Fat9% DV6g
Protein14% DV7g
Carbs5% DV16g
Fiber20% DV5g
Loved it