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Italian style Lentil Soup

35 min. | 518 kcal | easy |
Vegetarian, Express
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1. Setup Preheat the oven to 400°F. Cut the carrot, tomato and celery into small cubes. Chop the onion and Swiss chard.
2. Cook the vegetables Heat a drizzle of oil in a large pot over medium-high heat. Cook the carrot, onion and celery 3-5 minutes. Add salt and pepper.
3. Add the broth Add the tomato paste and mix. Add the tomato, lentils, pasta, thyme leaves, broth cube and 4 2P | 6 3P cups of water. Add 1 tbsp. of sugar, salt and pepper. Bring to a boil. Cover and cook over medium-low heat for 18-20 minutes.
4. Bake the bread Slice the bread into croutons. Place on a baking sheet and add a drizzle of oil on the bread. Bake in the oven for 8-11 minutes.
5. Plate your dish Add the Swiss chard to the soup and cook for 1-2 minutes. Serve the soup with the croutons. Bon appétit!
100 g Brown Lentils
100 g Ditali
0.25 unit Swiss Chard
1 unit Tomato(es)
4 unit Organic Nantes carrot (s)
1 unit Celery
0.5 unit Yellow Onion(s)
1 unit Thyme
1 unit Vegetable Broth Cube(s)
30 ml Tomato Paste
1 unit Ciabatta Bread
What you need sheet pan, pot
518 kcal
% daily value
% daily value
carbohydrate 100g
fat 3g
cholesterol 0mg
fiber 12g
protein 26g
saturated 1g
sodium 1163mg
sugar 11g
trans 0g