Duration: 40 min - Easy
Ingredients for 4 person (s)
- 300 g frozen diced onion
- 2 cloves garlic
- 1 scoop of celery
- 4 carrots
- 1 teaspoon olive oil
- 1 can chopped tomatoes
- 4 shelves chicken broth
- 1 small can of natural lenses
- 1 tablespoon cumin
- 4 sprigs rosemary
- Salt and pepper
Preparation of vegetable soup with celery and lentils
Peel and chop the garlic cloves. Peel the celery and
carrots: cut into small cubes.
Heat a teaspoon of oil in a pan. Sauté onions and garlic for
5 minutes over medium heat, stirring often. Pour a liter of water.
Add the contents of the box crushed tomatoes and chicken
stock shelves. Do not salt. Cook to a simmer for 20 minutes.
Drain the lentils and add them to the soup . Also add the
cumin and rosemary. Cook for another 5 minutes.
Increase heat to reduce the soup if it is too runny. Remove
the rosemary sprigs. Adjust the seasoning. Serve vegetable soup with celery and
lentils hot.