Lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Lentils, 200 grams Carrots, raw, 150 grams Red Potato, 200 gramsGreen Peppers (bell peppers), 100 grams Onions, raw, 1 medium (2-1/2" dia) Green Beans (snap), 6 beans (4" long)1 Vegetable stock cube and granules, low sodiumWater, tap, 6 cup (8 fl oz)Olive Oil, 4 tbsp
Wash the lentils, slice the carrots, peel the potatoes and cut them into small wedges, cut the beans into 1 cm pieces, seed the pepper and peel the onion.
Put all the ingredients except the olive oil in a pressure cooker together with the water. When the pressure cooker has reached the right pressure, lower the heat and let it cook for 20 minutes (this depends on the cooker, actually).
When it has cooled down, open the cooker, and remove the onion and the pepper. Puree them with a little water with a blender together with the olive oil. Mix it with the rest of the soup. Add water if necessary.
Note: I use small brown lentils that don't need to soak overnight. If you use the bigger ones, you might want to soak them.
Number of Servings: 8
Recipe submitted by SparkPeople user BOIRINA.
Put all the ingredients except the olive oil in a pressure cooker together with the water. When the pressure cooker has reached the right pressure, lower the heat and let it cook for 20 minutes (this depends on the cooker, actually).
When it has cooled down, open the cooker, and remove the onion and the pepper. Puree them with a little water with a blender together with the olive oil. Mix it with the rest of the soup. Add water if necessary.
Note: I use small brown lentils that don't need to soak overnight. If you use the bigger ones, you might want to soak them.
Number of Servings: 8
Recipe submitted by SparkPeople user BOIRINA.
Nutritional Info Amount Per Serving
- Calories: 126.0
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 22.9 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 3.5 g
- Protein: 3.3 g
Member Reviews