Cooking an easy, delicious and healthy lentil soup recipe! A Lentil soup recipe that’s Easy, Delicious and Healthy!

Lentil soup recipe easy, delicious and healthy! A Lentil soup recipe that’s Easy, Delicious and Healthy! Subtitles for all languages ​​are available for this video. Feel free to activate it. If you enjoyed this video, please subscribe to the channel and turn on the notification 🔔 to see our latest videos. Tell us what you think of this recipe in the comments section, even with an emoji 😊. We love your feedback. Ingredients Wash and soak 2 cups of lentils in water for 30 minutes. In a saucepan, add the chopped onion (250 grams) with a little olive oil and stir until the onions are caramelized, then add the following ingredients: Five garlic cloves (20 grams). Celery (120g) 2 carrots (150g) and 3 tomatoes (300g) Drain the water from the lentils and add to the pot 1 tablespoon each of cumin, coriander, paprika, 1 teaspoon each of black pepper and chili flakes, bay leaves 1 teaspoon each each of the salt and vegetable stock Ten cups of hot water Cook the soup over medium heat for 40 minutes Then remove the bay leaves Stir the soup lightly Garnish with cilantro and parsley (10g). Add a little lemon peel and 2 tablespoons of lemon juice (30 ml) and bon appetit! Subtitles for all languages ​​are available for this video. Feel free to activate it. If you enjoyed this video, please subscribe to the channel and turn on the 🔔 notification to watch our latest videos. Tell us what you think about this recipe in the comments section, even with an emoji 😊. We love yourfeedback. Ingredients Wash and soak two cups of lentils in water for 30 minutes In a pot add the chopped onion (250 grams) with a little bit of olive oil and cook it until the onion caramelizes Then add the following ingredients: Five cloves of garlic (20 grams) Celery (120 grams) Two carrots (150 grams) Three Tomatoes (300 grams) Strain the water from the lentils and add it to the pot One tbsp each of cumin, coriander, and paprika, and one tsp each of black pepper and chili flakes Bay leaves One tsp each of salt and vegetable bouillon Ten cups of hot water Cook the soup over medium heat for 40 minutes Then, take out the bay leaves Blend the soup slightly Garnish it with coriander and parsley (10 grams) Add a little orange zest and two tbsps of lemon juice (30 ml).

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