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Ingredientes
- 15 ml Extra virgin olive oil
- 1 med Onion, minced
- 1 x Clove garlic, crushed
- 350 gm Broccoli, roughly minced
- 1/2 tsp Cumin seeds
- 75 gm Split red lentils, washed and picked over for stones
- 1 tsp Vegetarian pesto, (optional)
- 900 ml Vegetable stock
- 75 gm Vegetarian Dolcelatte Salt & freshly grnd black pepper
Direcciones
- 1. Heat the oil and gently fry the onion and garlic for 5 min till soft and transparent. Add in the broccoli and cumin seeds and cook for a further 2 min.
- 2. Stir in the lentils, pesto and vegetable stock, bring to the boil, then simmer for 20 min till the lentils are cooked. Allow to cold slightly then puree in a food processor or possibly blender.
- 3. Return to pan and gently reheat. Crumble the Dolcelatte into the soup, season to taste and serve with sesame croutons (see below for recipe).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1298g | |
| Calories 391 | |
| Calories from Fat 149 | 38% |
| Total Fat 16.87g | 21% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 4151mg | 173% |
| Potassium 849mg | 24% |
| Total Carbs 52.01g | 14% |
| Dietary Fiber 10.3g | 34% |
| Sugars 17.82g | 12% |
| Protein 13.32g | 21% |
