10 minutes preparation + 35 minutes cooking
11 serves of vegies in this recipe

Vegetable lentil soup prepared and presented with side toasted bread.


  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 carrot, diced
  • 1 potato, diced
  • 1 parsnip, peeled and diced
  • 1 stick celery, diced
  • 125g red lentils
  • 6 cups chicken stock or water
  • 1 tablespoon tomato paste
  • 2 or 3 sprigs parsley, chopped


Saute onion and garlic in a large pot with a little water until onion is translucent. Add carrot, potato, parsnip and celery and cook for a further 5 minutes. Stir in lentils, stock and tomato paste. Bring to the boil, cover and simmer for 30-35 minutes, stirring occasionally. When lentils and vegetables are just cooked, add parsley.

Serves 4.


One teaspoon of dried herbs may be substituted for fresh herbs.

Serves in this recipe:
Serve size: 544g
  Quantity per serving Quantity per 100g
Energy 514.31kj 94.62kj
Protein 10.37g 1.91g
Fat 0.79g 0.14g
- saturated 0.19g 0.03g
Carbohydrate 16.06g 2.95g
- sugars 8.15g 1.50g
Fibre 4.99g 0.92g
Sodium 1052.52mg 193.64mg