Top of page

Italian style Lentil Soup

< Retour

Italian style Lentil Soup

with small pasta, carrot, tomato and spinash

Informations supplémentaires
35 min. | 518 kcal | easy | Express, Vegetarian | Printable version
1. Setup Preheat the oven to 400°F. Cut the carrot, tomato and celery into small cubes. Chop the onion and the spinachs.
2. Cook the vegetables Heat a drizzle of oil in a large pot over medium-high heat. Cook the carrot, onion and celery 3-5 minutes. Add salt and pepper.
3. Add the broth Add the tomato paste and mix. Add the tomato, lentils, pasta, thyme leaves, broth cube and 4 2P | 6 3P cups of water. Add 1 tbsp. of sugar, salt and pepper. Bring to a boil. Cover and cook over medium-low heat for 18-20 minutes. Add more water to taste for a more liquid soup.
4. Bake the bread Slice the bread into croutons. Place on a baking sheet and add a drizzle of oil on the bread. Bake in the oven for 8-11 minutes.
5. Plate your dish Add the spinachs to the soup and cook for 1-2 minutes. Serve the soup with the croutons. Bon appétit!
100gBrown Lentils
100gDitali
40gBaby Spinach
1unitTomato(es)
1unitCarrot(s)
1unitCelery
0.5unitYellow Onion(s)
0.5unitThyme
1unitVegetable Broth Cube(s)
30mlTomato Paste
1unitCiabatta Bread
What you need sheet pan, pot
518 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 100g
33%
fat 3g
5%
cholesterol 0mg
fiber 12g
48%
protein 26g
saturated 1g
5%
sodium 1163mg
48%
sugar 11g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg