Italian Quick Lentil Soup
- Prep
- 5m
- Cook
- 15m
- Total
- 20m
Ingredients
For 2
- 1 medium Carrot, diced
- 1 medium Leek, chopped
- 1 sprig Rosemary, finely chopped (hard stem removed)
- 1 tsp Chilli flakes, adjust to taste
- 1.2 l Vegetable broth
- 250 g Brown lentils, cooked
- 180 g Ditali durum wheat pasta, or any small-shaped pasta
- 200 g Cherry tomatoes, halved
- 2 tbsp Nutritional yeast, optional
- — Extra virgin olive oil
- — Salt
- — Black pepper
- — Cashew parm, to serve
Method
Notes
🫙 Store in the fridge for up to 4 days.
❄️ Soup can be frozen, but cook pasta fresh for best texture.
Nutrition
Approximate, per serving.
| Calories | 690 kcal |
| Fat | 13 g |
| Carbohydrates | 113 g |
| Fibre | 18 g |
| Protein | 30 g |