Creamy tomato soup with lentils
Creamy tomato soup with lentils
236kcal Per person
17g Protein
24g Carbs
8g Fat
6g Fiber
Ingredients
- ¼ onion
- 1 clove garlic (5 g)
- ½ tablespoon olive oil (8 ml)
- 8 ½ ounce diced tomatoes (238 g)
- 1 cube vegetable bouillon
- 5 fluid ounces water (150 ml)
- 2 teaspoons Italian seasoning (4 g)
- 3 fluid ounces yogurt, nonfat (90 ml)
- 3 ounces lentils, canned (84 g)
Preparing this recipe
- Chop the onion and mince the garlic.
- In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until they become soft and translucent.
- Dissolve the bouillon cube in water.
- Add the diced tomatoes, broth and Italian seasoning to the pot. Season with pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 10 minutes. After 10 minutes, remove the pot from heat and let the soup cool slightly.
- Drain the lentils briefly.
- Using an (immersion) blender, puree the soup until smooth and creamy.
- Return the soup to low heat. Stir in the Greek yogurt until well combined.
- Add the lentils to the soup and heat for a few more minutes until they are warmed through.
Requisites:
- Immersion blender
Tip van FitChef
Garnish the soup with some fresh basil for added flavor.
