Vegetable soup with lentils

Name: Vegetable soup with lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 30 ml olive oil; 200 g zucchini, diced; 1 pcs onion, chopped; 1 pcs garlic, minced; 0.25 tsp curry powder; 100 g lentils, rinsed; 720 ml water; 360 ml chicken broth; 50 g spinach, chopped; 2 pcs tomatoes, peeled and chopped; 15 g fresh parsley, chopped; 1 tsp wine vinegar; to taste salt; to taste black pepper

Thick vegetable soup with lentils, cooked in chicken broth.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 490
Protein: 20 g
Fat: 17 g

Ingredients

for 4 servings

olive oil30 ml
zucchini, diced200 g
onion, chopped1 pcs
garlic, minced1 pcs
curry powder0.25 tsp
lentils, rinsed100 g
water720 ml
chicken broth360 ml
spinach, chopped50 g
tomatoes, peeled and chopped2 pcs
fresh parsley, chopped15 g
wine vinegar1 tsp
saltto taste
black pepperto taste

Method

6 steps

In a large pot, heat a tablespoon of oil and fry the zucchini until golden brown, then transfer it to a separate container.
Add the remaining oil to the pot and fry the onion until soft.
Add the minced garlic and curry powder, cooking while stirring for a minute.
Pour in the water and chicken broth, add the lentils, and cook for about 20 minutes until the lentils are soft.
Add the fried zucchini, spinach, tomatoes, parsley, and vinegar, and cook for another 3 minutes.
Season the soup with salt and pepper to taste before serving.