COUNTRY SOUP WITH LENTILS, simple and tasty, nutritious first course, light with few calories, ideal for lunch or dinner.
Simple and very tasty the country soup with lentils, a first course of vegetables and legumes that you prepare in a short time and it is a real delight, especially if you love soups like me.
The recipe to prepare the country soup with lentils is very simple, I used hulled lentils, the orange ones to be clear because I prefer them and do not tolerate the outer skin.
What better time for soups? autumn really calls them, they are light but fill you up at the same time, they are fragrant with seasonal vegetables such as cabbage, pumpkin, carrots, savoy cabbage and obviously everyone can modify them as they like.
Lentils are perfect for soups but if desired you can use quinoa, farro or beans or chickpeas and chickling peas.
Follow me in the kitchen today there’s the country soup with lentils!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 2-3
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.8 oz cauliflower
- 1.8 oz broccoli
- 3.5 oz savoy cabbage
- 1.8 oz pumpkin
- 2.8 oz carrots
- Half white onion
- 2 zucchini
- 1.1 oz cherry tomatoes
- 2.5 oz potatoes
- 5.3 oz red lentils
Preparation
Cut the zucchini into pieces, slice the savoy cabbage, remove the stem from the broccoli or split it in half, peel and cut the carrot into pieces, the pumpkin, the potatoes and slice the onion.
Place the vegetables in a large bowl and wash them well, put them in a large pot with a drizzle of oil and let them sauté for a few minutes.
Add the water and if you like a cube of stock, let it cook for about 10 minutes, until the vegetables soften, then add the tomatoes and lentils.
Cook for another 10 minutes.
Bon appétit
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