Quick canned lentil soup

1. 1 Canned lentilspack 400 g ≈ $1.20 200 g
2. 2 Onions≈ $1.60 per kg 40 g
3. 3 Carrots≈ $1.50 per kg 50 g
4. 4 Celery stalkspack 400 g ≈ $2.20 40 g
5. 5 Smoked paprika 1 g
6. 6 Lemon≈ $4.65 per kg 20 g
7. 7 Olive oil 8 ml
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the onion², carrot³ and celery⁴; peel the onion; dice the onion, carrot and celery into 1 cm cubes; heat a pot of about 2 liters over medium heat.

2. Add the onion² to a cold pot and sauté over medium heat for 2–3 minutes until golden, stirring.

3. Add the carrot³ and celery⁴ and sauté 2–3 minutes until tender, stirring occasionally.

4. Add lentils with liquid, 400 ml water and smoked paprika; bring to a boil over medium heat, then reduce heat and simmer 10 minutes until lentils are fully tender.

5. Season to taste, stir and simmer covered for 2 minutes over low heat.

6. Check the taste and texture; if needed, salt to taste and adjust the liquid, remove from heat.

7. Divide between bowls and serve with a lemon⁶ wedge.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.