Autumn Red Lentil Soup

Name: Autumn Red Lentil Soup
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Asian, Middle Eastern
Ingredients: 1 large carrot, shredded; 3 potatoes, diced small; 1 stalk celery, diced small; 70g red lentils, dry do not rinse; 3 tbsp olive oil; 1 shallot or small red onion, diced; 2 cloves garlic, sliced thinly; 1 liter water; 1 tsp turmeric; 1 can tomatoes, diced; 1 tbsp Rosemary, chopped finely; 1/3 cup cream; 2 slices of crusty bread , cut into cubes; 5 tbsp cheddar or Parmesan

1 step

Prep:40minCook:30min

Updated at: Mon, 04 Nov 2024 04:43:30 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories434.1 kcal (22%)

Total Fat21.5 g (31%)

Carbs50.4 g (19%)

Sugars7 g (8%)

Protein12.7 g (25%)

Sodium283.6 mg (14%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

70gred lentils

3 Tbspolive oil

or small red onion, diced

2 clovesgarlic

sliced thinly

1 literwater

1 tspturmeric

1 TbspRosemary

⅓ cupcream

5 Tbspcheddar

Instructions

Step 1

Put parchment paper on baking tray and chop bread, mix with grated cheese and drizzle with olive oil and bake in overnight at 356f for 15 mins. In a pot in olive oil, fry diced onions, garlic, celery and carrots and rosemary. Then add peeled and diced potatoes, stirring every now and then, fry for about 3 mins. Add dry red lentils and mix. Add turmeric. Pour water and boil. Add freshly ground pepper and salt to taste. Cook covered for about 20 mins. Add the canned tomatoes and cream, cook for another 15 mins with the lid ajar. Serve with the croutons.