1 minute read
Light Vegetable KETO Soup from Zucchini and Lentils
Sometimes you want a light meal, zucchini grown on your site or purchased from a farmer will be the main ingredient in the recipe of this light soup. Lentil will give it density, a little fat from vegetable oil. The soup is very vegetarian and low-calorie.
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Details
Preparation Time: 15 minutes Cooking time: 20 minutes Serves: 6
Nutritional Values (Per Serve)
Kcal. per serve: 22.6 Fat: 3.6 g.
Protein: 1.55 g. Carbs: 1.7 g.
Ingredients
• 7 oz. Red lentils • 2 Carrots • 3 tbsp. Vegetable oil • 1 Onion • ½ Young squash • ½ oz. Zucchini • 1 Tomatoes • 22 fl. oz. Water
• 2 tbsp. Chopped greens • Salt, to taste • Ground black pepper, to taste 2 Garlic, cloves
Preparation
◈ Fill the lentils with water and set on fire, bring to a boil, add carrots, cut not large. Leave to cook until done. ◈ Finely chopped onion fry in vegetable oil in a frying pan. ◈ Zucchini finely cut and add to the onions. ◈ Cut the tomatoes into small cubes and add them to the rest of the vegetables in the pan. Fry for about 7 minutes. ◈ Add the vegetables to the pan with lentils, salt, and pepper, bring to a boil. Add chopped greens. Light vegetable soup of zucchini and lentils - a vegetarian dish is ready!
Bon Appetit!
