Moroccan lentil soup with baby spinach and vegetables
Moroccan lentil soup with baby spinach and vegetables is typical for its rich taste and aroma. It is a great choice for those looking for healthy and tasty food.
Preparation: 30 min
Easy
Preparation: 30 min
Easy
Ingredients:
- 5 g ground black pepper
- 5 g turmeric, ground
- 5 g cumin seed
- 15 g canned tomato puree
- 5 g smoked paprika
- 60 g lentils
- 600 g vegetable broth
- 50 g Onion, raw
- 3 g garlic
- 50 g Carrot
- 6 g salt
- 20 g lemon juice
- 70 g spinach
- 30 g Celery
- 70 g Oil, olive
- 50 g Potato, long stored
- 60 g Lentils red, dried
Method of cooking:
- In the small bowl on the lid of the bowl, weigh out 50g of peeled potatoes, cut into 1cm cubes, 50g of peeled carrots, cut into 1cm cubes, 30g of celery stalks, cut into 1cm cubes, 60g of green lentils, 60g of red lentils and 70g of baby spinach.
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