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Lentil soup

A protein-rich dish with a light lemon flavor! Recently, my husband gave me a book about cooking a variety of first courses. Of course, I immediately started experimenting. The first dish I cooked according to the recipe from this book was such food as lentil soup. To be honest, it turned out very, very tasty. And now I will share with you the way of cooking this soup.
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Lentil soup
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 % 7 g
Fats 20 % 5 g
Carbohydrates 52 % 13 g
131 kcal
GI: 77 / 23 / 0

Step-by-step cooking

Cooking time: 1 h 15 min

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So, we start by sorting through the lentils and washing them well. Now peel the onion and garlic, wash and chop finely. Then, in a medium-sized saucepan, heat the vegetable oil and fry the onion and garlic on it until golden. Then add tomato paste and ready-made broth to them, bring the whole mass to a boil and then pour in the prepared lentils. Now we cook our mass over low heat for 50-55 minutes. Now, in a hot frying pan, fry the bread cubes in oil until golden. After that, add salt, cumin, pepper to the lentil soup and serve separately from the croutons.

Caloric content of the products possible in the composition of the dish

  • Onion - 41   kcal/100g
  • Garlic - 143   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Cumin - 333   kcal/100g
  • Dried, uncooked lentils - 340   kcal/100g
  • Dried boiled lentils - 106   kcal/100g
  • Lentils - 340   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Tomato paste - 28   kcal/100g
  • Salt - 0   kcal/100g
  • Broth - 15   kcal/100g
  • White bread - 266   kcal/100g

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