Red lentil & carrot soup
A lunch for one: 515 kcal with 27 g of protein, 82 g of carbs and 11 g of fat, ready in 30 min.
- 30 min
- Lunch · 1 serving
- Mediterranean
- 515 kcal
Nutrition per serving
515 kcalEnergy: 20% protein, 61% carbs, 19% fat
- 27 gProtein
- 82 gCarbs
- 11 gFat
Fiber 16 gSugar 12 gSodium 900 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Gluten
Ingredients
For one serving.
- Red lentils, dry80 g
- Carrot1 (60 g)
- Onion½ (60 g)
- Tomato passata100 g
- Olive oil1½ tsp
- Whole grain bread1 slice (32 g)
- Cumin1 tsp
Method
- Dice the onion and carrot.
- Soften them in the oil with the cumin 5 minutes.
- Add the rinsed lentils, passata and 500 ml water; simmer 20 minutes until the lentils fall apart.
- Blend roughly, season with salt and serve with the bread.
Make ahead
Make a double batch; it freezes in portions for 3 months.
Keeps well, so it works as tomorrow's lunch.
Freezes well.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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