Recipe

Lentil Soup

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Description
Dish type:Vegetable
Cuisines name:French
Meal type:Other
Health class:None
Preference class:None
Total time:
  
Ingredients
lentils2 cup
salt1 teaspoon
water1 tablespoon
saffron30 pcs
silverbeets3 pcs
water2 cup
tomatoes, crushed, canned400 g
salt1 tablespoon
onion raw1 pcs
olive oil1 tablespoon
greek yogurt1 cup
Nutrition

 

Total weight of recipe (Optimized) 0g
Total weight of recipe 1928.6g
 
Date
Meal
Profile
Energy
Calories
Protein
Fat, Total
- Saturated
Carbohydrate
- Sugars
Sodium
Quantity original Quantity per 100g
   
   
   
7938kJ 412kJ
1896 Calories 98 Calories
143.1g 7.4
36.7g 1.9g
10.8g 0.6g
234.4g 12.2g
40g 2.1g
8657mg 449mg

Preparation
#1: 5min

Pick and rinse letils. Rinse and de-vine silverbeet and chopp into the medium strips.

Method
#1: 20min

Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.

#1: 5min
Safron yougurt

While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid into the yogurt. Mix in the salt and set aside.

#1: 10min

Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a dollop of the saffron yogurt.

35min
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