Thick Vegetable, Lentil & Split Pea Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 100.3
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 318.0 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 5.4 g
- Protein: 4.7 g
View full nutritional breakdown of Thick Vegetable, Lentil & Split Pea Soup calories by ingredient
Introduction
A hearty and delicious soup guaranteed to sustain you through the day. Very low fat and low calorie so can be served with a low-calorie bagel. pitta bread or petit pain. A hearty and delicious soup guaranteed to sustain you through the day. Very low fat and low calorie so can be served with a low-calorie bagel. pitta bread or petit pain.Number of Servings: 6
Ingredients
-
2 medium to small Onions (175 gms)
medium to small Turnip (298 gms)
1 small Leek (87 gms / approx 6 inches long)
6 Carrots (267 gms)
3 Cloves of Garlic
40 gms Yellow Split Peas
40 gms Red Lentils
3 Vegetable OXO cubes
800 mls boiling Water
Grinding of Sea Salt
Grinding of Black Pepper
Directions
Peel and chop the onions and leek.
Place in a large pan with the lid on at a low heat for 5 minutes to 'sweat the vegetables' (Do not add water or oil as the onions and leeks produce their own moisture)
Crush the 3 cloves of garic and add to the pan
Peel and chop the carrots and turnip and add to the pan.
Stir the ingredients well and allow to 'sweat' for a further 5 minutes.
Keep checking to ensure the heat is not too high and that the veg isn't sticking to the pan.
Disolve the 3 OXO cubes in the boiling water and add to the pan.
Stir well
Add the yellow split peas and the lentils
Add a good grinding of black pepper and a light grinding of sea salt.
Stir well and leave to cook for 50 minutes on a low heat.
Season to taste at the end of cooking if required.
Serve with hot pitta bread, hot bagel, or hot petit pain (or other low calorie bread or crackers)
Serves 6 (230 gms per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user JIGGLINGJUNE.
Place in a large pan with the lid on at a low heat for 5 minutes to 'sweat the vegetables' (Do not add water or oil as the onions and leeks produce their own moisture)
Crush the 3 cloves of garic and add to the pan
Peel and chop the carrots and turnip and add to the pan.
Stir the ingredients well and allow to 'sweat' for a further 5 minutes.
Keep checking to ensure the heat is not too high and that the veg isn't sticking to the pan.
Disolve the 3 OXO cubes in the boiling water and add to the pan.
Stir well
Add the yellow split peas and the lentils
Add a good grinding of black pepper and a light grinding of sea salt.
Stir well and leave to cook for 50 minutes on a low heat.
Season to taste at the end of cooking if required.
Serve with hot pitta bread, hot bagel, or hot petit pain (or other low calorie bread or crackers)
Serves 6 (230 gms per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user JIGGLINGJUNE.