Spanish lentil soup with shrimp
Spanish lentil soup with shrimp
401kcal Per person
25g Protein
40g Carbs
16g Fat
9g Fiber
Ingredients
- 3 ounces shrimp (frozen) (84 g)
- ¼ onion
- ½ cup lentils, canned (96 g)
- 2 tomatoes
- 1 stalk celery
- ¼ pound potato (114 g)
- 1 tablespoon olive oil (15 ml)
- 2 teaspoons paprika (ground spice) (4 g)
- 1 cube vegetable bouillon
- 2 cups water (474 ml)
Preparing this recipe
- Allow the shrimp to come to room temperature.
- Chop the onion. Drain the lentils in a sieve. Cut the tomatoes into cubes and the celery in half rings. Peel the potato and cut it into small cubes.
- Heat the olive oil in a frying pan and fry the shrimp until crispy. Remove the shrimp from the pan and sauté the onion in the remaining oil for 2 minutes.
- Add the tomatoes, celery, potato, paprika, broth and water. Cook the soup for 10 minutes. Add the lentils and cook for an additional 2 minutes. Add the shrimp. Season the soup with salt and black pepper.
