Lentil Soup

Ingredients

 

500 g lentils, rinsed and drained
1 cup thinly sliced leek
2 medium carrots, sliced
2 medium stalks celery, thinly sliced
½ cup tomatoes, diced & peeled
1 clove garlic, minced
1 bay leaf
2 teaspoons sea salt
Cracked pepper

 

Method 

 

  • Combine all ingredients in a large pot

  • Add 10 cups of cold water. Cover and bring to a boil. Reduce heat and simmer for 30 minutes or until lentils are tender.

 

Nutrition (Per serving - 1 cup)


Calories 70, Fat 0.5 g, Carbs 10 g, Fiber 8 g, Sugar 4 g, Protein 7 g