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Prep Time20 Minutes
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Cook Time30 Minutes
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Serving4
PREPARATION
Wash the vegetables. Peel and dice the garlic, onions, carrots and potatoes. Remove the seeds from the peppers and chop them into large pieces. Heat the oil in a saucepan, add the garlic and onions and fry. Add the tomato purée and fry briefly. Add the carrots, potatoes, peppers and lentils, deglaze with water and cook for approx. 30 minutes. Purée the soup with a hand blender. Season to taste with salt, vegetable stock, cumin, mint and pepper. Refine with lemon juice.
- Soups will keep for at least 2 weeks if the cooked soup is immediately poured into preserving jars and these are sealed tightly.
- PKU Exchange
50 mg exchange (IT,UK)
81
25 mg exchange (DK)
40
20 mg exchange (FR,PT)
32
How many grams of recipe should I take to get 1 PKU Exchange depending on the exchange system I use
Ingredients
Lentil soup with mint
Nutrition
per serving:
- Daily Value*
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Kcal: 160
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Protein: 5,3 g
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Fibre: 5,7 g
