App: FoodPal - diet plan
 
FoodPal - Ernährungsplan

Potato and lentil soup

Potato and lentil soup

Preparation time:
25 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

379
Calories
49 g
Carbohydrates
12 g
Protein
13 g
Fat

Ingredients:

Carrots, carrots (fresh)Carrots, carrots (fresh)¾ (45 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Turmeric powder, turmericTurmeric powder, turmeric 1 Pinch(s)
Basil (fresh or dried)Basil (fresh or dried) 1 Pinch(s)
Cream, whipped cream (30% fat)Cream, whipped cream (30% fat) 30 g
Tomato paste (double concentrated)Tomato paste (double concentrated) 30 g
Vegetable brothVegetable broth 150 ml
Rapeseed oilRapeseed oil ½ Tablespoon
Lentils (red, raw)Lentils (red, raw) 25 g
Potatoes (firm boiled, fresh)Potatoes (firm boiled, fresh)⅞ (65 g)
Wholemeal bread (sourdough)Wholemeal bread (sourdough) 50 g

Preparation:

Step 1:
Peel the carrots and potatoes and cut into small cubes. Heat some oil in a saucepan and sauté the carrots and potatoes over medium heat for about 4 minutes. Add the lentils and turmeric and steam for 2 minutes.
Step 2:
Add the vegetable broth and tomato paste. Season with salt and pepper and simmer the soup for about 15 minutes at low heat. Then add 3/4 of the cream and puree everything.
Step 3:
Heat some oil in a frying pan and fry the diced bread slices for about 5 minutes until golden brown. Wash the basil, shake dry and pluck off the leaves. Dress the soup, drizzle with the remaining cream and arrange with the bread cubes and basil.

Kitchen utensils needed:

Blender
Blender
Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Peeler
Peeler
Pot
Pot
Stove
Stove
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