Brown lentil and vegetable soup
Brown lentil and vegetable soup

Winter warmer healthy bathe in a bowl of low-fat lentil soup.

Prep time: 0:15    To cook: 0:30     Level: Easy       Servings: 4

Ingredients:

  • 1 tablespoon olive oil
  • 2 carrots, peeled, diced
  • 2 zucchini, diced
  • 2 sticks celery, diced
  • 1 brown onion, finely chopped
  • 400g can diced tomatoes
  • 2 cups Campbell’s Real Stock Vegetable
  • 400g can brown lentils, rinsed, drained
  • 1/2 cup flat-leaf parsley leaves, chopped
  • 1 lemon, quartered
  • 4 crusty wholegrain rolls, to serve

How to make?

  1. Heat oil in a large saucepan over medium-high heat. Add carrots, zucchini, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften.
  2. Add tomatoes and stock to pan. Cover and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15 minutes or until vegetables are soft.
  3. Add lentils to soup. Cook for 5 minutes or until heated through. Ladle soup into bowls. Sprinkle with parsley and squeeze lemon juice. Season with freshly ground black pepper. Serve with lemon wedges and bread rolls.

Nutrition:

Energy
1512kJ
Fat saturated
1.10g
Fat Total
8.70g
Carbohydrate sugars
g
Carbohydrate Total
52.00g
Dietary Fibre
10.40g
Protein
13.00g
Cholesterol
1.00mg
Sodium
1900.00mg

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