Vegetable soup

Ingredients

• 1 large cup (about 1¼ cups) red lentils
• 1 turnip
• 2 onions
• 3 potatoes
• 1 carrot
• 1 leek
• 1 head celery
• A little parsley
• 450 g tomatoes
• 3.3 liters water

Missing an ingredient?

• What to use instead of onion
• What to use instead of red lentils
• What to use instead of turnip
• What to use instead of potatoes
• What to use instead of parsley
• What to use instead of leek
• What to use instead of tomatoes
• What to use instead of carrots

Instructions

1. Wash the vegetables and cut them into pieces, without peeling them.
2. Boil until tender; then strain through a coarse sieve and serve.
3. This soup keeps for several days and can be reheated whenever you need it.

Nutrition facts

Approximate, per serving (about 366 g). Calculated with data from USDA FoodData Central.