
Spicy Lentil Soup
⏳ Time
35 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Note: Lentil soup can be made as a puree soup if, at the end of cooking, you blend the lentils, meat, and vegetables using a blender. For your health! Lentils, like all legumes, are rich in protein. However, unlike peas or beans, they cook down better, creating a more tender texture, and are digested more quickly by the body. Per 100 g: 64.1 kcal, protein – 3.4 g, fat – 2.9 g, carbohydrates – 6.1 g
Ingredients
- Lentils - 5.3 oz
- Campbell's Beef Broth - 12 fl oz
- Garlic - 2 cloves
- New Potatoes - 1 piece
- Vegetable Oil - 2 tablespoons
- Celery salt - 1 stalk
- Meyer Lemon Juice - to taste
Step by Step guide
Step 1
Soaked lentils will cook faster, so 2 hours before starting to make the soup, rinse the lentils and cover them with cold water.
Step 2
Drain the water in which the lentils were soaked, place the lentils in a pot, and cover them with Campbell's Home Style Beef Broth. Add 750 ml of water. Bring the broth to a boil. Simmer for 15 minutes or until the lentils begin to break down.
Step 3
Peel the garlic and crush it. In a skillet, heat the vegetable oil, add the garlic, cover with a lid, and sauté on low heat for 3 minutes.
Step 4
Wash the potato, peel it, and cut it into 1 cm cubes. Chop the celery into small cubes. Add the potato and celery to the broth and cook for 12 minutes or until the potato and celery are tender.
Step 5
Add the garlic along with the oil to the soup. Cook for 2–3 minutes, remove the pot from the heat, and season the lentil soup with lemon juice to taste.
Step 6
Before serving, sprinkle with finely chopped parsley.
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