Good morning! How was your weekend? We had a great time on Saturday: we went to the farmers market, ate lunch in our favourite place (click, click) and finish the day with a concert. Sunday was for cooking. So let’s get back to our healthy lunches and start the week with good intentions. This recipe is a modified version of the tradicional Spanish lentil soup, which is delicious, but quite strong. We have made it vegan and lighter.
You will need:
– 1 Italian green pepper
– 1/2 onion
– 1 medium size tomato
– 3 garlic cloves
– 3 carrots (chopped)
– 3 handful of good quality lentils.
Wash all your vegetables and lentils. Put all your ingredients in a pan and pour some cold water, just enough to have everything covered. Sprinkle some olive oil and cook over low heat for about 15 minutes. Check if the lentils and carrots are doing fine, stir a little bit, see if they need more water and if so, add a little bit more.
When the lentils are done to perfection, add salt. Let it cook for another 2 minutes. Remove the pepper, the tomato, the onion and the garlic cloves. And there you have it! A comforting soup for these terrible Winter days.
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