Time needed to prepare.
In total, it will take 1 hour and 20 minutes.
Getting ready: 20 minutes
Cooking time: 1 hour
List of components:
About Soup:
1 onion, cut into small pieces.
1 carrot, cut into small pieces
3 pieces of celery, cut into small pieces.
1 tablespoon of concentrated tomato sauce
226 grams of tomatoes in a can.
454 grams of lentils
A small chunk of Parmesan cheese
H2O
Pepper
Sal.
Orégano
1 zucchini, cut into pieces
1 small piece of garlic, chopped
Chopped fresh dill and parsley.
A few leaves of young spinach.
About Bread:
3 pieces of bread
Oil made from olives.
Sal.
Steps:
Make the soup broth.
In a big pot, warm up some olive oil on medium heat.
Put the diced onion, carrot, and 3 pieces of celery. Cook for around 10 minutes, until the ingredients are soft and see-through.
Add the tomato paste and cook for 5 more minutes.
Include Tomatoes and Lentils:
Put the tomatoes from a can and the lentils into the pot.
Add a small piece of Parmesan cheese.
Put enough water in the pot to cover all the ingredients.
Add black pepper, salt, and oregano according to your preference.
Heat the mixture until it boils, then lower the heat and let it cook gently until the lentils are soft, which should take around 45-50 minutes.
Make the bread.
Heat your oven to 180°C (350°F) before using it.
Put the 3 pieces of bread on a baking tray.
Put a little olive oil and salt on top.
Cook in the oven that has been heated up beforehand for 10 minutes, until it is crispy and golden brown.
Get the extra vegetables ready.
In another pan, warm some olive oil on medium heat.
Put the diced onion and 2 pieces of celery. Cook until they begin to get soft.
Put the sliced zucchini in the pan, add some black pepper and salt, and cook until the vegetables turn golden brown.
Mix the soup.
After the lentils are soft, use a hand blender to make the soup smooth.
Put the finely chopped garlic, dill, and parsley. Mix together.
Complete and serve.
Add the baby spinach to the hot soup and allow it to shrink.
Add a little more olive oil to the baked bread if you want.
Serve the hot soup with crunchy bread next to it.
Ways to serve food:
Serve with a side of salad for a healthy and well-rounded meal.
Put a little more Parmesan cheese on the soup to make it tastier.
Tips for Cooking:
Change the thickness of the soup by adding more or less water as needed.
To add more taste, use vegetable or chicken broth instead of water.
Health Benefits:
Lentils: Rich in protein, fiber, and important nutrients.
Vegetables: Full of vitamins, minerals, and antioxidants.
Olive oil: Includes good fats and substances that fight oxidation.
Information about what you eat:
A person who does not eat meat.
You can make it vegan by not using Parmesan cheese.
Without gluten (no bread or using gluten-free bread).
Storage: Keeping things in a safe place.
Keep any extra food in a sealed container in the fridge for a maximum of 3 days.
The soup can be put in the freezer for 2 months. Defrost and warm up before serving.
Reasons to enjoy this recipe:
Filled with healthy ingredients and very tasty.
Simple to prepare using basic, common ingredients.
Great for a nutritious and fulfilling meal.
This dish is very flexible and can be personalized with the vegetables and seasonings you like.
Final thought:
This Vegetable Soup with Lentils is a great option for a healthy and tasty meal. Mixing vegetables, lentils, and herbs makes a delicious soup that you and your family will enjoy. Make sure to prepare this tasty dish and savor every bite. ¡Que aproveche!