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Method
In a large saucepan, heat the oil over medium. Add the onions and sauté for 2 minutes, or until fragrant. Stir in the potatoes, carrots and celery and cook for another 5 minutes, stirring occasionally.
Add the garlic and pepper. Pour in the vegetable stock, increase heat to high and bring to a boil. Once boiling, reduce heat to medium-low, simmer with lid on for 10 minutes, until potato is tender. Stir in the lentils and let simmer for 5 minutes.
TIP: For a creamy consistency, puree some or all of the soup mixture before serving. Stir fresh parsley through the soup if you have some on hand.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 2 |
| Vegetables | 1.6 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 420 |
| Protein | 17.3 g |
| Total fat | 5.6 g |
| - Saturated fat | 2.1 g |
| Total carbohydrates | 64.5 g |
| - Total sugars | 10.2 g |
| Fibre | 14.8 g |
| Sodium | 499 mg |
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