| | 4 servings Preparation 20 min Cooking 25 min 180 calories per serving | Ingredients7 tbsp | green-brown lentils (dried) | | 70 g | 1 | leeks, thinly sliced | | 300 g | 1 clove | garlic, minced or pressed | | | 1 | tomatoes, coarsely chopped | | 120 g | 1 stalk | celery, cut into very small dices | | 70 g | 1 | carrots, cut into very small dices | | 100 g | 2/3 cup | broccoli, cut into small florets | | 80 g | 5 tsp | olive oil | | 25 mL | 4 cups | chicken broth, low-sodium | | 1 L | 1 pinch | salt [optional] | | 0.1 g | | ground pepper to taste | | |
Before you startIt is not necessary to soak the lentils in advance.Method- Rinse and drain the lentils, then set aside.
- Prepare the vegetables: finely slice the leek; mince or press the garlic; coarsely chop the tomatoes; chop the celery and carrot into very small dices (about 3 mm); cut the broccoli into small pieces (about 2 cm).
- In a pot, sweat the leek and garlic in the olive oil over medium heat about 3-4 min. Add the remaining vegetables, lentils, and broth, then bring to a boil, reduce the heat and simmer uncovered for 25 min or until the lentils are tender.
- Adjust the seasoning then serve.
RemarksThe soup keeps up to 6 days in the refrigerator or up to 3 months in the freezer. |
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