#loveyourleftovers. This wholesome lentil soup is an easy way to up your veggie intake for the day, with 2 serves of veggies per bowl! Enjoy as is, or with a crunchy slice of wholegrain toast.
Ready in 20 mins
½ tsp olive oil
½ onion, finely chopped
1 stalk celery, thinly sliced
1 carrot, cut in half lengthways and thinly sliced
1/8 tsp ground ginger
¼ tsp ground cinnamon
Pinch of chilli flakes (optional)
¾ can brown lentils, drained and rinsed
1 cup water
½ can chopped tomatoes
1 cup vegetable stock
½ tsp salt
¼ cup chopped parsley and coriander
¼ lemon, cut into wedges
1 Tbsp unsweetened yoghurt (optional)
1. Prep & cook soup. Heat oil in a medium pot on low-medium heat. Add onion, carrot and celery and cook, stirring, for 3–4 minutes. Add ginger, cinnamon, chilli flakes (if using) and a pinch of salt and cook for 30 seconds, until fragrant.
2. Add lentils, canned tomatoes, water, stock and salt, bring to the boil and simmer for 8–10 minutes, until carrots have softened.
3. Prep garnishes. Fold herbs through soup once cooked and season.
4. Ladle into a bowl, squeeze over lemon to taste then dollop on a little yoghurt (if using).
Nutritional Info (per bowl)
Energy (kJ): 1272
Energy (Cal): 304
Carbohydrate (g): 43.2
Protein (g): 19.3
Fat (g): 3.6
Saturated Fat (g): 0.6
Sugars (g): 12.4
Click here to return to Fresh Start Blog