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Recipe by
A warm, wholesome lentil and vegetable soup, perfect for a comforting meal. Serve with a drizzle of raw BuondiOli oil and crostini.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Finely chop the onion, carrot, and celery stalk.
Step 2 of 7: Sauté the chopped vegetables in a little oil in a large pot.
Step 3 of 7: Add the tomato passata and stir for a couple of minutes.
Step 4 of 7: Add the dried lentils and cover with water so they are well covered.
Step 5 of 7: Bring to a boil, then reduce the heat and let cook for about 30 minutes, or until the lentils are tender.
Step 6 of 7: Season with salt and pepper to taste.
Step 7 of 7: Serve the soup with a drizzle of raw oil and crostini.
In summary: Contains nickel · Allergens detected: Celery
In gray: not detectedDetected
| Average values | Per serving263 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,172 kJ280 kcal | 446 kJ107 kcal |
| Fat | 1.81 g | 0.69 g |
| of which saturated fatty acids | 0.24 g | 0.09 g |
| Carbohydrates | 44.36 g | 16.9 g |
| of which sugars | 11 g | 4.19 g |
| Fibre | 11.97 g | 4.56 g |
| Protein | 18.43 g | 7.02 g |
| Salt | 0.34 g | 0.13 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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