Name: Lentil soup with potatoes and marjoram
Total time: 40 min
Yield: 1 serving
Ingredients: Dried lentils - 60 g (about 5 tablespoons); Potatoes - 150 g; Carrot - 80 g; Celeriac - 40 g; Onion - 60 g; Garlic - 5 g; Tomato paste - 20 g (about 1½ tablespoons); Canola oil - 10 g (about 1 tablespoon); Parsley - 5 g

Instructions

Rinse the lentils. Soften the chopped onion and garlic in oil, add the grated carrot and celery, and cook for 3 minutes.

Add the lentils, diced potatoes, tomato paste, and bay leaf. Pour in water and bouillon, then simmer for 30 minutes, until the lentils are tender.

Season with marjoram, smoked paprika, salt, and pepper, then sprinkle with parsley.

You can use red lentils instead of green lentils. They’ll cook in 15 minutes, and the soup will be thicker.

Nutrition information per serving

Per serving	Amount
Calories	514 kcal
Protein	21.2 g
Carbs	72.3 g
of which sugars	11.9 g
Fiber	14.6 g
Fat	11.3 g
of which saturated	0.9 g
Salt	0.3 g

We calculated the calories and macros using the listed weights and our calorie chart. Protein provides 18% of the energy, carbs 61%, and fat 21%. Weights are for ingredients in the form specified in the recipe: groats, rice, and pasta are weighed dry, and meat and fish raw, unless the recipe says otherwise.

Which meal plans include this recipe

You’ll find this recipe in ready-made meal plans for 7 days, with servings tailored to the plan’s calorie content:

Nutrition information is approximate and depends on the specific products and preparation method. This recipe is for informational purposes and does not replace an individual diet plan from a dietitian. How we calculate recipe calories.

Ingredients (1 serving)

Instructions

Nutrition information per serving

Which meal plans include this recipe

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