Ingredients
Units
Scale
- 1 tbsp. olive oil
- 2 onions, chopped
- 2 carrots, chopped
- 2 sticks celery, chopped
- 1 tbsp. tomato puree
- 230g red lentils, rinsed
- 1.2L vegetable stock
- Black pepper, about 20 grinds
Instructions
Heat oil in a large pan on medium heat. Add the vegetables and cook for 10 minutes until they are softened.
Stir in tomato puree and lentils and pour in the stock. Season generously with black pepper and bring to a boil.
Reduce heat, cover the pan and simmer for 45 minutes until the lentils have completely broken down.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Method: Hob
- Diet: Low Calorie
Nutrition
- Serving Size: 1
- Calories: 217
- Fat: 5g
- Carbohydrates: 18g
- Protein: 13g