Light lentil soup with potatoes
Composition / ingredients
7
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
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Step 5:
Step 6:
Put diced potatoes and lentils washed in cool water into the broth.
Cut the onion into thin half rings.
Grate carrots on a grater.
Fry onions and carrots in vegetable oil.
Put the vegetable dressing in a saucepan.
Cook the soup on low heat under the lid until cooked for 15-20 minutes.
5 minutes before the end of cooking, put salt in the soup.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried, uncooked lentils - 340 kcal/100g
- Dried boiled lentils - 106 kcal/100g
- Lentils - 340 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Broth - 15 kcal/100g
