| 11 | 105 | 217 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h 30 min | 4 |
| 1 medium | Carrots (chopped) |
| 1/4 tsp | Cayenne pepper |
| 3 medium stalk(s) | Celery |
| 3 tbsp | Extra virgin olive oil |
| 1 clove(s) | Garlic |
| 1 cup | Lentils, canned |
| 1 large | Red onion |
| 3 medium | Tomato |
| 1 tbsp | Rosemary, fresh |
| 1 tbsp | Sage, ground (fresh leaves and chopped) |
| 1 tsp | Salt |
Place previously soaked lentils (canned, or soaked in water for 2 hours) in a pot.
Place in a mixer/food processor onions, celery stalks, tomatoes, carrots and rosemary leaves. Blend or chop. Add this mix to the pot with lentils.
Add the remaining ingredients and excess water (1 inch or 2-3cm over the whole content).
Cook covered at low temperature for 1.5 hours. Stir a few times while cooking.
Serve as a main or a side dish. When serving add a tsp of extra virgin olive oil on top of the soup.
| Meat Alternative | 0.3 |
| Vegetables | 2.9 |
