This affordable, but nutrient-rich recipe is simply heartwarming. Plus, if you don’t have any lentils, you can substitute either split peas, quinoa, or barley!
INGREDIENTS
- White onion (1 piece)
- Olive oil
- Garlic (3 cloves)
- Carrots (2 pieces)
- Lentils. You can use quinoa, barley, or split peas (over 90 grams)
- Vegetable stock (1 cube)
- Parsley
STEP-BY-STEP INSTRUCTIONS
- Start by boiling a liter of water in a kettle. While you wait, slice your onion and garlic, and dice the carrots into small, even pieces.
- Heat two teaspoons of olive oil in a pan over medium heat. Add the sliced onions and sauté the onions for about two minutes before tossing in your sliced garlic and diced carrots. Cook these ingredients until fragrant.
- Pour the boiling water into the pan and stir in the lentils and the vegetable stock cube until dissolved.
- Cover your pan with a lid and let it cook over medium heat until the lentils are cooked.
- Once done, turn off the heat. Stir in a handful of freshly chopped parsley for additional flavor.
- Serve hot in bowls and enjoy your hearty soup!
NUTRITIONAL INFORMATION (Per Serving)
- Calories: 136
- Protein: 7.3g
- Carbohydrates: 22g
- Fat: 2.8g
