Sopa de Lentejas
Lentil soup with bacon, carrot and tomato, thick enough to stand a spoon in.
Prep
10 min
Cook
35 min
Total
45 min
Serves
5
Per serving
359 kcal
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Instructions
Step 1: Render the diced bacon in the vegetable oil until it browns.
Step 2: Add the white onion, garlic and carrot and cook until softened.
Step 3: Stir in the tomato and cumin powder and cook until the tomato collapses.
Step 4: Add the rinsed red lentils, vegetable stock and salt and simmer until the lentils break down.
Step 5: Finish with fresh coriander.
Ingredients
Quantities update automatically for 5 servings.
- 300 gRed lentils — rinsed
- 100 gBacon — diced
- 2 wholeCarrot — diced
- 3 wholeTomato — chopped
- 1 wholeWhite onion — chopped
- 3 clovesGarlic — chopped
- 1 ½ litreVegetable stock
- 1 tspCumin powder
- 1 tbspVegetable oil
- 1 ¼ tspSalt
- 15 gFresh coriander — chopped
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 359 kcal
- Protein
- 19.1 g
- Carbohydrates
- 47.6 g
- Fat
- 11.5 g
- Saturated fat
- 3.1 g
- Fibre
- 9 g
- Sugar
- 5.6 g
- Sodium
- 737 mg
These figures are estimates for general information only and are not medical or dietary advice.