Tomato Soup with Vegetables and Brown Lentils
Number of servings - 4
Vegetable broth - 2 cups
Canned tomatoes - 14 oz (diced)
Canned brown lentils - 14 oz (rinsed and drained)
Carrots - 2 pcs. (peeled and finely diced)
Zucchini - 2 pcs. (finely diced)
Onion - 1 pc. (peeled and finely chopped)
Celery - 2 stalks (chopped)
Parsley - 1/2 cup (finely chopped)
Lemon - 1 pc. (juiced)
Olive oil - 1 tbsp
Salt and ground black pepper to taste
Heat olive oil in a large saucepan. Add vegetables and cook 10 minutes stirring.
Pour the broth and add tomatoes. Cover and bring to a boil. Reduce the heat and simmer15 minutes until ready.
Add lentils to the soup and simmer 5 minutes. Salt and pepper to taste.
Pour cooked soup in bowls, sprinkle with lemon juice and garnish with chopped parsley.
Ready in: 40 minutes.
Amount per serving - 453 Kcal, Protein - 12.80g, Fats - 8.50g, Carbs - 51.80g