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Dinner
Moroccan Vegetable Soup
30 min
322kcal
P 13 gC 62 gF 4 g
Standard portion. Start your free trial to adjust portions to your targets.
Ingredients
- Potato180 g139 kcal
- Carrot120 g49 kcal
- Zucchini150 g26 kcal
- Cooked lentils70 g81 kcal
- Olive oil3 g27 kcal
- Water300 g0 kcal
Preparation
- 1Chop the potatoes, carrots and zucchini.
- 2Cook in the water for 20 minutes until tender.
- 3Add the already cooked lentils and oil, then heat for 3 minutes.
- 4Blend partially to keep some chunks and serve hot.
Values are for one standard portion and are estimates calculated from the ingredients.