Informations supplémentaires
35 min.
|
518 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Cut the carrot, tomato and celery into small cubes. Chop the onion and the spinachs.
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. Add more water to taste for a more liquid soup.
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 spinachs to the soup and cook for 1-2 minutes. Serve the soup with the croutons. Bon appétit!
100gBrown Lentils
100gDitali
40gBaby Spinach
1unitTomato(es)
1unitCarrot(s)
1unitCelery
0.5unitYellow Onion(s)
0.5unitThyme
1unitVegetable Broth Cube(s)
30mlTomato Paste
1unitCiabatta Bread
What you need
sheet pan, pot
518 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
100g
33%
fat
3g
5%
cholesterol
0mg
fiber
12g
48%
protein
26g
saturated
1g
5%
sodium
1163mg
48%
sugar
11g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg