Lentil and vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
* Carrots, raw, 2.5 cup, chopped * Leeks, I small, chopped * Onions, raw, 2 large, chopped * Olive Oil, 1 tbsp * soy sauce, 2 tbsp * Sweetcorn, 250 grams * Red lentils, 500 grams * Salt, 2 tsp * Pepper, black, 1 tsp * Water, tap, 10 cup (8 fl oz)
Prepare vegetables.
Use a large cooking pot:
Fry the leek, onion, celery and carrot in the olive oil for ten minutes with the lid on your pot.
Add the water and lentils.
Bring soup to the boil and simmer for 15-20 minutes (until lentils are tender)
Blend three cups of the mixture coarsly in a blender and add back to the soup.
Add sweetcorn and soy sauce.
Season to taste with the salt and pepper then serve.
Number of Servings: 15
Recipe submitted by SparkPeople user TUNDRAGIRL.
Use a large cooking pot:
Fry the leek, onion, celery and carrot in the olive oil for ten minutes with the lid on your pot.
Add the water and lentils.
Bring soup to the boil and simmer for 15-20 minutes (until lentils are tender)
Blend three cups of the mixture coarsly in a blender and add back to the soup.
Add sweetcorn and soy sauce.
Season to taste with the salt and pepper then serve.
Number of Servings: 15
Recipe submitted by SparkPeople user TUNDRAGIRL.
Nutritional Info Amount Per Serving
- Calories: 98.9
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 358.5 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 4.6 g
- Protein: 4.0 g