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Vegetable and Lentil Soup

Jennifer Schmidt
  • minutes
  • Serves

INGREDIENTS

2

Carrots

2

stalks Celery

1/4 cup

Dill

1 cup

French green lentils

4 cloves

Garlic

1

tin Italian tomatoes

1

Leek

6

Mushrooms

1

Onion

60 g

Rocket, leaves

2 tsp

Thyme, dried

1 1/2 l

vegetable stock

1 tbsp

Olive oil