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Lunch, 40 min

Hearty lentil soup

The Balkan grandmother classic, lighter. One pot makes four lunches and freezes perfectly.

This recipe is part of the 7-day plan.

Nutrition per serving

306 kcal per serving

  • Protein18 g
  • Carbs51 g
  • Fat5 g
  • Fibre10 g

Ingredients

  • 250 g (8.8 oz) dry lentils
  • 120 g (4.2 oz) onion
  • 150 g (5.3 oz) carrots
  • 200 g (7.1 oz) canned crushed tomatoes
  • 10 g garlic
  • 15 g olive oil
  • 100 g (3.5 oz) spinach
  • 1 tsp sweet paprika, 1 bay leaf, cumin, salt

Method

  1. Soften the chopped onion and carrot in the oil for 5 minutes.
  2. Add garlic, paprika and cumin, stir for 30 seconds.
  3. Add rinsed lentils, tomatoes, bay leaf and 1.5 litres of water.
  4. Simmer for 30 minutes until the lentils are soft.
  5. Stir in the spinach for the last 2 minutes and season with salt.

Values are approximate and based on standard nutrition tables.