A NOMVEX RECIPE
Lentil, carrot and spinach soup
Plant-based2 servings≈ 35 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Dry red lentils160 g
- Carrots220 g
- Spinach120 g
- Onion90 g
- Water750 ml
- Olive oil15 ml
Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Rinse the dry lentils; wash and finely chop the vegetables.
Soften the vegetables in the oil for 4 minutes; add lentils, water and any listed spices.
Simmer for 20–25 minutes until lentils and vegetables are tender; add any listed spinach near the end.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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