Cooking Instructions
Dice 36 g Onion finely and sauté.
Add 0.1 tsp Turmeric and 10 g Tomato Paste and sauté until the paste darkens in colour.
Add 149 g Lentils and immediately pour in boiling 847 ml Water.
Peel 89 g Potato and add whole to the pot.
Cover and cook on low heat.
After 1 hour, remove the potatoes, mash them, and stir back in to thicken the stew.
Cook for another hour.
In the last 30 minutes, add 6 g Salt and pepper.
Lentil soup: calories & nutrition (For the entire cooked dish)
Nutri-Score B
265 kcal
Protein 16.0 g
Unsaturated Fat (Good) 0.4 g
Saturated Fat 0.2 g
Trans Fat (Bad) 0.0 g
Carbohydrates 50.3 g
Sugar 6.2 g