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Cream of red lentils with porcini mushrooms

ingredients

servings

2

Red lentils, peeled

200 grams

Carrots

3 unit

Leeks

1 unit

Turmeric

2 teaspoons

Hemp seeds, peeled

2 teaspoons

Bouillon cube, vegetable flavour

1 unit

soups from Italy

Cream of red lentils with porcini mushrooms

Cream of red lentils with porcini mushrooms

vegan high in fiber source of B vitamins high in iron high in potassium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of red lentils with porcini mushrooms

Protein soup for a light and nourishing post workout

Cream of red lentils with porcini mushrooms step 1

step 1

Peel and cut the carrots into small pieces and put them in the pot with lentils and leek; add the nut (soy and miso or vegetable) and cover with 800ml of water.

Cream of red lentils with porcini mushrooms step 2

step 2

Sauté the porcini mushrooms in a pan with garlic and parsley; let the lentils cook for 15-20 minutes.

Cream of red lentils with porcini mushrooms step 3

step 3

Once cooked, blend the lentils and vegetables directly in the pot with a minipimer and add the turmeric.

Cream of red lentils with porcini mushrooms step 4

step 4

Serve hot and add the porcini mushrooms and hemp seeds.

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