Mediterranean lentils soup with vegetables

Author: Margarita @ Tasty Mediterraneo
Serves: 4 people


2 Tablespoons extra virgin olive oil
2 Carrots, peeled and diced
1 Onion, peeled and finely chopped
1 Red bell pepper, cored and diced
1 Medium potato, peeled and diced
1 Garlic clove, peeled
2 Ripe tomatoes, peeled and finely chopped
1 Bay leaf
300g (1 ½ cup) Pardina lentils
1 Tablespoon salt (or salt to taste)
1 ½ Litre (3 pints or 4 ½ cups) water




Stay Fancy! ;)

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