lentil soup

Total nutritional values ​​per serving (approximate):

• Calories: 220-270 kcal
• Protein: 12-15g
• Fat: 3-5 g
• Carbohydrates: 35-40 g
• Dietary fiber: 15-20 g

Ingredients for 4-6 servings:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 sticks celery, diced
• 2 garlic cloves, finely chopped
• 1 teaspoon cumin
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 250g green or brown lentils, rinsed and drained
• 1.5 litres vegetable stock
• Salt and pepper to taste
• Optional: Fresh spinach or kale, roughly chopped
• To serve: Fresh lemon juice and chopped parsley

Directions:

1. Preparation: In a large saucepan, heat the olive oil over medium heat. Add the onion, carrots and celery and sauté until softened, about 5 minutes.

2. Develop flavors: Add garlic, cumin, thyme and bay leaf. Cook, stirring, for another 1-2 minutes until aromatic.

3. Add lentils: Add the lentils to the pot and stir to coat them with the flavors, then add the vegetable stock.

4. Cooking: Increase heat to bring soup to a boil, then reduce heat, cover and simmer for 25-30 minutes, or until lentils are tender.

5. Finishing: Remove the bay leaf. If you want, you can puree part of the soup to achieve a creamier consistency. If you are using fresh spinach or kale, add it now and cook the soup until the greens are wilted.

6. Seasoning and serving: Season with salt and pepper. Garnish with fresh lemon juice and chopped parsley before serving.

This classic lentil soup is a simple but filling dish that's great as a starter or as a main meal with a piece of crusty bread. Not only is it delicious, but it's also packed with nutrients to give you energy.

Bon appetit!