Pea soup with lentils
Pea soup with lentils
402kcal Per person
19g Protein
47g Carbs
15g Fat
18g Fiber
Ingredients
- 5 ounces lentils, canned (140 g)
- ½ onion
- 1 clove garlic (5 g)
- 1 carrot
- 1 tablespoon olive oil (15 ml)
- 6 ounces garden peas (frozen) (168 g)
- 1 cube vegetable bouillon
- 1 ¾ cup water (415 ml)
- 1 teaspoon thyme, dried (2 g)
Preparing this recipe
- Drain and rinse the lentils.
- Finely chop the onion and mince the garlic. Peel and dice the carrot into small pieces.
- Heat the oil in a saucepan over medium heat. Sauté the onion and garlic for about 2-3 minutes. Next, add the carrot and sauté for about 2 minutes. Pour the peas into the saucepan.
- Add the vegetable broth and water. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Stir in the lentils and the thyme and continue to simmer for another 5 minutes. Season with salt and pepper.
Tip van FitChef
Also delicious with a tablespoon of plant-based yogurt.
