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🍝 Yellow noodle soup with lentils

343 kcal · 30 min · 4 servings

Ingredients

• 250 g Carrots
• 1 Onion
• 1 Clove of garlic
• 150 g Elbow macaroni
• Salt
• 2 tbsp Vegetable oil
• 200 g Yellow lentils
• 800 ml Vegetable broth
• 0.5 tsp Garam Masala
• Pepper (from the mill)
• 0.5 bunch Coriander

Instructions

1. 1. Peel the carrots, the onion, and the garlic.
2. 2. Cut the vegetables into small cubes.
3. 3. Cook the noodles in salted water al dente (firm to the bite).
4. 4. Drain the noodles.
5. 5. Rinse the noodles with cold water.
6. 6. Let the noodles drain well.
7. 7. Heat the oil in a pot.
8. 8. Sauté the onions and garlic until translucent.
9. 9. Add the carrots.
10. 10. Sauté the carrots briefly.
11. 11. Stir in the lentils.
12. 12. Pour in the broth.
13. 13. Season the soup with Garam Masala.
14. 14. Season the soup with salt.
15. 15. Season the soup with pepper.
16. 16. Simmer the soup over medium heat for approx. 45 minutes.
17. 17. Rinse the coriander.
18. 18. Shake the coriander dry.
19. 19. Finely chop the coriander.
20. 20. Puree the soup with an immersion blender.
21. 21. Taste the soup again.
22. 22. Add the noodles to the soup.
23. 23. Warm the soup briefly.
24. 24. Fill the soup into bowls.
25. 25. Sprinkle the soup with coriander.
26. 26. Serve the soup.

Nutrition per serving

• kcal: 343
• Protein: 18 g · Fett/Fat: 7 g · Carbs: 52 g