494
Calories
29.1g
Protein
9.5g
Fat
72.8g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Red onion - 50 g (0.5 whole)
- Olive oil - 5 ml (1 tsp)
- Olives - 15 g
- Lemon juice - 15 ml (1 tbsp)
- Garlic clove - 3 g (1 pcs)
- Curry powder - 0.3 g (1 pinch)
- Salt and pepper - 0.3 g (1 pinch)
- Tomato - 100 g (1 whole)
- Carrot - 50 g (0.5 whole)
- Cumin - 0.3 g (1 pinch)
- Paprika - 0.3 g (1 pinch)
- Red lentils - 110 g (0.6 cup)
- Celery root - 30 g
How to make:
- Soak lentils for 20-30 minutes. Rinse until water runs clear. Boil until cooked (about 20 minutes)
- Finely chop onion. Shred carrot and celery root in a food processor or by hand on a box grater
- In a pan, stew onion and add carrot, celery, chopped tomato
- Add stewed vegetables to the cooked lentils, season with spices, boil together for about 10 minutes. Combine all the ingredients in a blender and blend until smooth. Finely chop olives, add to the soup before serving. Drizzle with lemon juice
