This delicious lentil soup includes vegetables such as carrot, celery, leek, and onion. Everything is cooked in a broth with tomato paste and is sprinkled with Parmesan cheese.
In a large bowl, place the lentils with hot water and let them soak for 15 minutes. Remove the lentils from the heat and discard the liquid.
In another large pot over medium heat, sauté the onion, leek, and garlic in a little olive oil. Season with salt, pepper, thyme, and cumin. Cook for 20 minutes, or until the vegetables are soft and translucent.
Add the carrots and celery and cook for another 10 minutes.
Add the chicken broth, tomato puree, and lentils. Cover the pot and bring to a boil. Reduce the heat and let it cook for 1 hour until the lentils are tender.
Serve hot topped with grated Parmesan cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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