Want to be a legume legend or vegan vigilante who gets strength from a lentil soup recipe? This soup packs a mean punch (of fibre), every spoonful is a nourishing explosion and balances your gut as well.
Servings:
4
Ingredients:
11
Total time:
50 minutes
Ingredients
- 1 Tbsp. olive or avocado oil
- 1 medium carrot, peeled and cut into rings
- 1 cup cabbage, coarsely chopped
- 1 medium onion, peeled and chopped
- 1 leek, sliced
- 1 celery stalk, chopped
- 1 medium tomato, skinned and chopped
- ½ 400g tin lentils or ½ cup (200g) cooked dry lentils
- 500ml water
- 1 tsp. salt
- Freshly ground black pepper to taste
Method
- Heat the oil in a pan and add all the vegetables except the lentils.
- Cook over low heat for 10 minutes stirring occasionally.
- Add 300ml water (rest will be added at the end) and seasoning. Simmer until the vegetables are tender (about 25 minutes).
- Add the lentils and heat the soup through and add the remaining water (little bit at a time) until a smooth and thick consistency is reached. More water can be added if needed.
HEART HEALTH
Lentils are a plentiful source of fibre, folic acid, and potassium. These nutrients all support heart health. Increased fibre intake can reduce levels of low density lipoprotein (LDL) cholesterol, also known as bad cholesterol.
NUTRITIONAL INFO (per serving)
Energy 549kJ | Protein 5,3g | Carbs 14g | Fat 4,1g
