Lentil and vegetable soup
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Lentil and vegetable soup calories by ingredient
Introduction
This is a really filling, and nutritious soup, especially nice in winter. This is a really filling, and nutritious soup, especially nice in winter.Number of Servings: 15
Ingredients
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* 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)
Directions
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.
Member Ratings For This Recipe
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LUCY220691
