Lentil & potato soup

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(1)
Lunch & Light Meals
4 peopleServes
4
  • Olive oil, extra virgin, 1 tablespoon(s)
  • Onion, any type, 1 medium, chopped
  • Potato, any type, 6 large potato(s), chopped
  • Carrot, 2 medium carrot(s), sliced
  • Celery, 1 stalk(s), chopped
  • Garlic, minced or crushed, 1 tablespoon(s)
  • Pepper, any type, ground, 1 pinch(es)
  • Vegetable liquid stock, low sodium, 3 cup(s)
  • Lentils, canned, no added salt, 2½ x 400g can(s) (drained)

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 & Cereals2
Vegetables1.6
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories420
Protein17.3 g
Total fat5.6 g
- Saturated fat2.1 g
Total carbohydrates64.5 g
- Total sugars10.2 g
Fibre14.8 g
Sodium499 mg

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