Quick canned lentil soup
Hearty quick lentil soup from canned lentils, with carrot, celery and smoked paprika. Ready in about twenty minutes.
- 所要時間
- 20 分
- 1人分
- 311 kcal
- 材料
- ≈ $1.05
- タンパク質
- 16 g
材料
- 1 Canned lentilsパック 400 g ≈ $1.20 200 g
- 2 Onions≈ $1.60 / kg 40 g
- 3 Carrots≈ $1.50 / kg 50 g
- 4 Celery stalksパック 400 g ≈ $2.20 40 g
- 5 Smoked paprika 1 g
- 6 Lemon≈ $4.65 / kg 20 g
- 7 Olive oil 8 ml
- 8 Salt 2 g
灰色の行は常備品です（塩・油・香辛料）。これらは1人分の価格には含まれません。
作り方
Rinse the onion2, carrot3 and celery4; peel the onion; dice the onion into 1 cm cubes, dice the carrot into 1 cm cubes, dice the celery into 1 cm cubes; heat a pot of about 2 L over medium heat.
In a cold pot, drop in the onion2 and sauté over medium heat 2–3 minutes until golden; stir.
Add carrot3 and celery4 and sauté 2–3 minutes until soft, stirring occasionally.
Add lentils with the 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.
Season to taste, stir and simmer covered for 2 minutes over low heat.
Check flavor and texture; if needed, salt more and adjust the liquid, remove from heat.
Divide among plates and serve with a lemon6 wedge.
コツ
- なぜこうするのか
- Sauté onions until golden first to build flavor before adding softer veggies, which cook faster and burn easily.
- 代用できる材料
- Use 1 tbsp tomato paste instead of smoked paprika for depth, or swap celery for 40g frozen peas (add at the end).
- よくある失敗
- Overcooking lentils turns them mushy. Check texture at 10 minutes; they should hold shape but be soft.
- 保存と温め直し
- Eats best fresh but keeps 3 days refrigerated; reheat in a pot over medium heat, stirring often. Freezes poorly.
- 合わせるもの
- Pair with crusty bread and a side of pickled cucumbers for acidity to cut the soup’s richness.
要点
- ヘルシーと表示: プランナーは目標「減量」や「健康的な食事」のときにこれをよりよく選びます。
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