An ideal dish to warm up on cold winter evenings. There lentil soup it is a traditional peasant dish always in fashion and rich in vitamins. To make our recipe we used dried lentilsif we have children in the house we strongly recommend the peeled lentils. Catmint or marjoram will help make the soup taste unforgettable. If lentils are not enough, you can add them spelled to the soup.
Ingredients for 2
Dried lentils: 25 g
Clove of garlic: 1
Celery: 1 rib
Carrot: 1
Tomato paste: 1/2 tsp
Coarse salt: to taste
Evo oil: 3 tablespoons
Nepitella or marjoram: 1 sprig
Water: 1 l
Preparation: 25 minutes
Cooking: 1 hour
Total: 1 hour, 25 minutes
Calories: 445 Kcal / portion
Preparation
1
Rinse the lentils under running water after cleaning them, eliminating any pebbles and seeds.
2
Cut the celery and carrot into cubes after washing them.
3
In a saucepan, add the oil with the unpeeled garlic clove, the nepitella or marjoram and the chopped vegetables.