Italian lentil soup
Italian lentil soup is a model of simplicity and sophistication. Fresh vegetables (spinach, celery, tomatoes, onion) combined with aromatic herbs, spices, and the Italians' favorite cheese 'Parmesan' give the soups a unique taste and aroma. And the addition of legumes to the first courses allows you to prepare an Italian lentil soup during fasting that will satisfy even a gourmet.
Equipment
- 1 board
- 1 pot 2 liters
- 1 knife
- 1 spoon
- 1 cutting board
Ingredients
- 60 g vegetable oil
- 70 g onion
- 100 g carrot
- 200 g lentils
- ½ tsp oregano
- 40 g tomato paste
- 120 g canned tomatoes
- 100 g celery stalk
- 50 g spinach
- 1 liter water
- 50 g parmesan
- ⅓ tbsp salt
- ⅓ tbsp black pepper ground
Instructions
- Prepare the ingredients for the soup.
- Dice the celery stalks, onion, and carrot.70 g onion, 100 g carrot, 100 g celery
- For the soup, choose a pot with a thick bottom, pour in the olive oil. Heat the oil and add the diced vegetable mixture. Sauté until the onions and celery are translucent, about 10 minutes.60 g vegetable oil
- Add peeled and hand-crushed canned tomatoes, tomato paste, lentils washed in several waters (brown, red, or green), oregano, and a rind of parmesan. Mix everything.200 g lentils, ½ tsp oregano, 40 g tomato paste, 50 g parmesan, 120 g canned tomatoes
- Add water and salt, mix again.⅓ tbsp salt, 1 liter water
- Cook the soup until the lentils are done. In this case, it's 40 minutes.
- Turn off the heat, add fresh young spinach leaves to the soup.50 g spinach
- Taste the finished soup. If necessary, add salt, pepper. Serve the dish sprinkled with finely grated cheese and with a few pieces of dried bread.⅓ tbsp black pepper
Nutrition
Calories: 214kcalCarbohydrates: 8gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 9mgSodium: 359mgPotassium: 355mgFiber: 2gSugar: 4gVitamin A: 5713IUVitamin C: 9mgCalcium: 188mgIron: 1mg