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Lorenza

Lorenza Ávila

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Recipe of Lentil soup
Recipe

Lentil soup

45 mins
Low
4.461538
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Lentils are a source of vegetable protein, iron and fiber as well as folic acid that helps prevent birth defects.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 1 1/4 cups lentil, washed and dried
  • 3 tomatoes, washed and chopped finely
  • 3 tablespoons olive oil
  • 2 cups onion, finely chopped
  • 1 cup celery
  • 1 cup carrot, finely chopped
  • 2 cloves garlic
  • 4 cups chicken soup

Preparation

In a large pot over high heat, heat the olive oil and brown the garlic and vegetables for 15 minutes.
Add the tomatoes, the chicken stock and the lentils, cover and simmer for 30 minutes or until the lentils are tender.
Remove 2 cups of the soup and liquefy in a blender, return to the soup.
Add more broth to obtain the desired thickness.
Season with salt and pepper to taste.

PRESENTATION

Serve with campiño bread and a rosemary leaf.

TIPS

This soup is a good choice for vegetarians because it contains the same amino acids as a protein.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (13)
Laura Santos
20/02/2020 21:43:57
MUY BUENA RECETA
ILIANA Piñones
26/11/2019 11:01:42
Maggiee Sanz, se refiere a que debes de quitar la basura que a veces traen las lentejas (piedritas, palitos, hojas, las lentejas viejas, etc y después lavar bajo el chorro del agua en un colador y dejar escurrir hasta que estén perfectamente secas sino te va a saltar el aceite caliente donde las vas a freír
Guadalupe Jimenez
17/11/2019 17:28:00
Riquisima
ofelia erika jimenez velazquez
23/10/2019 20:21:03
Se le puede poner tantito tocino
Odette Kldron
04/07/2019 20:23:27
😁
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