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Recipe by
Lentil soup with spices is a tasty and nutritious dish. Originating in India, this soup is enriched with aromatic spices such as ground cumin, fresh coriander and turmeric. The lentils are cooked in a flavorful vegetable broth and seasoned with onions and garlic. The soup is finished with a drizzle of extra-virgin olive oil and served with crunchy croutons.
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 5: Put the lentils in cold water, bring to a boil and cook for 10 minutes
Step 2 of 5: Drain them and keep the water. Brown 2 chopped onions in oil with garlic, cumin and turmeric; add the lentils, the broth and 1/2 l of cooking water; cook for 30 minutes and salt
Step 3 of 5: Pass part of the soup through a sieve
Step 4 of 5: Separately brown the remaining onion in oil, add the coriander and incorporate it into the soup
Step 5 of 5: Serve with croutons
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In summary: Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving228 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,559 kJ373 kcal | 685 kJ164 kcal |
| Fat | 13.74 g | 6.04 g |
| of which saturated fatty acids | 1.98 g | 0.87 g |
| Carbohydrates | 42.84 g | 18.83 g |
| of which sugars | 10.28 g | 4.52 g |
| Fibre | 10.37 g | 4.56 g |
| Protein | 17.2 g | 7.56 g |
| Salt | 0.02 g | 0.01 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.
