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🍽️ Lentil stew with spinach and baked cheese baguette

443 kcal · 30 min · 4 servings

Ingredients

• 350 g brown lentils
• 3 tomatoes
• 1 onion
• 1 clove of garlic
• 2 tbsp vegetable oil
• 1 l vegetable broth
• salt
• pepper (from the mill)
• 200 g fresh leaf spinach
• 4 baguette slices
• 100 g camembert

Instructions

1. 1. Rinse the lentils under running water and let them drain.
2. 2. Place the lentils in a bowl and cover them with water.
3. 3. Let the lentils soak in the water overnight.
4. 4. Pour boiling water over the tomatoes.
5. 5. Shock the tomatoes immediately with cold water.
6. 6. Remove the skin from the tomatoes.
7. 7. Remove the seeds from the tomatoes.
8. 8. Cut the tomatoes into bite-sized pieces.
9. 9. Peel the onion and the garlic.
10. 10. Finely chop the onion and the garlic.
11. 11. Heat oil in a pot.
12. 12. Sauté the onions and garlic in the hot oil until translucent.
13. 13. Drain the soaking water from the lentils.
14. 14. Add the drained lentils to the onion mixture.
15. 15. Add the tomato pieces to the soup.
16. 16. Fill the soup with broth.
17. 17. Season the soup with salt and pepper.
18. 18. Simmer the soup over medium heat for approx. 40 minutes.
19. 19. Turn on the oven grill and preheat it.
20. 20. Select the spinach leaves from the stems.
21. 21. Wash the spinach thoroughly.
22. 22. Remove any damaged leaves.
23. 23. Spin the spinach dry.
24. 24. Chop the spinach roughly.
25. 25. Add the spinach to the soup 10 minutes before the end of the cooking time.
26. 26. Slice the cheese.
27. 27. Top the baguette slices with the cheese slices.
28. 28. Place the topped baguettes under the hot grill.
29. 29. Gratin the baguettes until golden brown.
30. 30. Taste the soup one last time and adjust the seasoning.
31. 31. Fill the soup into pre-warmed bowls.
32. 32. Place one baguette slice on top of the soup.
33. 33. Serve the soup immediately.

Nutrition per serving

• kcal: 443
• Protein: 31 g · Fett/Fat: 13 g · Carbs: 50 g