Roasted Vegetable and Lentil Soup by @danielmancini
55 min
Easy
4 servings
🍲
950 ml
Vegetable Stock
🌰
110 g
Lentils
🧅
110 g
Onion
🧄
14 g
Garlic
🥕
57 g
Carrot
🥦
230 g
Cauliflower
🥦
230 g
Broccoli
🥔
110 g
Potato
🌶️
2.5 ml
Black Cracked Pepper
🫒
59 ml
Olive Oil
💧
240 ml
Water
🍃
28 g
Spinach
🧀
28 g
Parmesan Cheese
Preparation Steps
Step 1/7
Heat olive oil in pot.
Step 2/7
Sauté onion, garlic, carrots, potato.
Step 3/7
Add stock, water, boil.
Step 4/7
Add lentils, simmer covered.
Step 5/7
Taste, adjust salt, pepper.
Step 6/7
Add cauliflower, broccoli, simmer.
Step 7/7
Serve with cheese, olive oil.
Composition
Ingredients
Types
Vegetables, Condiments, Oils, Liquids, Dairy
Ingredients
vegetable stock, lentils, onion, garlic, carrot, cauliflower, broccoli, potato, black cracked pepper, olive oil, water, spinach, Parmesan cheese
Allergens
dairy
Dietetics
Dietary regimen
vegetarian, vegan
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
10 minutes
Cooking
45 minutes
Overall
55 minutes
Difficulty
Level
Easy (1/4)
Steps
7 steps
Equipments
Utensils
heavy pot, baking sheet, knife
Appliances
oven, stove
Type
Type
Type Of Dish
Main Course
Occasions
Lunch, Dinner
Origin
Source
Platform
Original Creator
@danielmancini
Origin
Cuisine
International
Geographic
to inform
Various
Aspect
Texture
Crunchy
Flavors
Bitter
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos
room temperature : , fridge : 3-4 days (covered), freezer : up to 3 months (airtight container)