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.

The table below lists the nutritional values present in the recipe for vegie lentil soup.
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