Green lentil soup with potato & dried mint
A lunch for one: 580 kcal with 24 g of protein, 91 g of carbs and 16 g of fat, ready in 50 min.
- 50 min
- Lunch · 1 serving
- Turkish
- 580 kcal
Nutrition per serving
580 kcalEnergy: 16% protein, 60% carbs, 24% fat
- 24 gProtein
- 91 gCarbs
- 16 gFat
Fiber 15 gSugar 11 gSodium 450 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.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Green lentils, dry75 g
- Potato1 (120 g)
- Carrot½ (60 g)
- Onion½ (60 g)
- Garlic2 cloves (6 g)
- Tomato paste1 tbsp
- Olive oil1 tbsp
- Dried mint1 tsp
- Chili flakes1 tsp
- Lemon¼ (20 g)
Method
- Soften the diced onion, carrot and garlic in the olive oil for 5 minutes, then stir in the tomato paste for 1 minute.
- Add the rinsed lentils, diced potato and 900 ml hot water; cover and simmer for 35 minutes, until the lentils are soft.
- Blend about a third of the soup for body, season with salt and simmer for 5 minutes more.
- Serve with dried mint, chili flakes and a squeeze of lemon.
Make ahead
Make a big pot and freeze it in portions for up to 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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