Ready in about: 30 minutes | Serves 6
Sometimes you want a light meal, zucchini grown on your site or purchased from a farmer will be the main ingredient in the recipe of this light soup. Lentil will give it density, a little fat from vegetable oil. The soup is very vegetarian and low-calorie.
Ingredients
7 oz Red lentils
2 Carrots
3 tbsp Vegetable oil
1 Onion
½ Young squash
½ oz Zucchini
1 Tomatoes
22 fl. oz Water
2 tbsp Chopped greens
Salt, to taste
Ground black pepper, to taste
2 Garlic, cloves
Directions
Fill the lentils with water and set on fire, bring to a boil, add carrots, cut not large. Leave to cook until done. Finely chopped onion fry in vegetable oil in a frying pan.
Zucchini finely cut and add to the onions. Cut the tomatoes into small cubes and add them to the rest of the vegetables in the pan. Fry for about 7 minutes.
Add the vegetables to the pan with lentils, salt, and pepper, bring to a boil. Add chopped greens. Light vegetable soup of zucchini and lentils - a vegetarian dish is ready!
Nutritional info per serving:
Calories: 22. Fat: 4 g. Protein: 2 g. Carbs: 1 g.