Italian vegetable soup

45 min
7-cereal flakes

Procedure

1

Peel and chop the onion. Dice the carrot. Slice the blanched celery. Skin the tomatoes*. Peel the garlic and finely chop it. Put the lentils into a sieve, rinse them with cold water, and drain.

2

Heat the oil in a frying pan and sauté the onion and garlic for about a minute. Add the lentils and the 7-grain flakes and stir-fry for another minute. Pour a litre of water into the pan, add the stock powder and bring to a boil. Lower the heat and leave the soup to simmer for 20 minutes.

3

Add the carrot, celery and tomatoes and leave to simmer for another 10 minutes. Season to taste with salt and pepper.

4
*Tomaten ontvellen

*To skin the tomatoes: bring 1 litre of water to a boil. Cut a cross in the skins of the tomatoes and briefly lower the tomatoes into the boiling water. Rinse them with cold water and pull the skin off using a knife.

Ingredients

  • 1 red onion
  • 100g carrots
  • 1 stick of blanched celery
  • 4 tomatoes
  • 1 clove of garlic
  • 100g lentils
  • 1 tbsp olive oil
  • 50g De Halm 4 or 7-grain flakes
  • 1 tbsp stock powder
  • salt and pepper