Red lentil soup with lemon & bread
A lunch for one: 485 kcal with 26 g of protein, 77 g of carbs and 9 g of fat, ready in 30 min.
- 30 min
- Lunch · 1 serving
- Turkish, Mediterranean
- 485 kcal
Nutrition per serving
485 kcalEnergy: 21% protein, 63% carbs, 16% fat
- 26 gProtein
- 77 gCarbs
- 9 gFat
Fiber 14 gSugar 8 gSodium 520 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
- Onion30 g
- Carrot50 g
- Olive oil1½ tsp
- Lemon½ (30 g)
- Whole grain bread1 slice (40 g)
Method
- Dice the onion and carrot; soften them in the oil 5 minutes.
- Add the rinsed lentils and 600 ml water; bring to the boil, skim, and simmer 20 minutes.
- Blend smooth; season with salt and cumin.
- Serve with the lemon and bread.
Make ahead
Make a big pot; it keeps 4 days in the fridge and 3 months in the freezer.
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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