Red lentil soup with cumin
101 reviewsMmm...a soup so aromatic, your whole house will smell good!
Utensils
Stovetop, Blender, Pot (small)
recipe
Step 1
In a large pot, add a drizzle of olive oil, chopped onions and cumin. Cook on high heat for 2 minutes. Lower heat to medium-high if the onions start to burn.
Step 2
Add the red lentils, diced tomatoes and 250 ml of water per person (1 cup).
Step 3
Add salt and pepper and mix. Cover and let cook for 15 minutes on medium heat.
Step 4
Mix the soup with a wooden spoon and add some more water if it's too thick.
Step 5
Serve with the toppings of your choice. It's ready to eat!
Nutrition facts
Average estimated amount for one serving
| Energy | 398 cal. |
| Fat | 7 g |
| Carbohydrates | 51 g |
| Protein | 24 g |
| Fiber | 14 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Red lentil soup with cumin" contains 398 Energy, 7 g of Fat, 51 g of Carbohydrates, 24 g of Protein, 14 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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