Żurek
70 min · 795 kcal · Snacks · Eastern European
Recipe
Lentil Soup
A homely Mediterranean lentil soup: brown lentils simmered slowly with onion, carrot, celery and garlic, deepened with tomato and bay, and finished with good olive oil and a splash of red wine vinegar.
Method
- Tip 80 g of brown lentils into a bowl, pick out any grit or shrivelled ones, then rinse under cold water until the water runs clear and drain. No soaking is needed.
- Finely chop 1 small onion, dice 1 small carrot and 1 stick stick of celery into 5 mm pieces, and thinly slice 2 cloves garlic cloves.
- Warm 1 tbsp of olive oil in a small heavy saucepan over medium-low heat. Add the onion, carrot and celery with a pinch of salt and sweat gently for 8 minutes, stirring, until the onion is translucent and sweet but not coloured.
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244kcal
3gprotein
27gcarbs
14gfat
6gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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