Vegie lentil soup

Source: National Health and Medical Research Council or based on material provided by the National Health and Medical Research Council.

Nutritional information per serving
  • Energy: 514.31kj
  • Protein: 10.37g
  • Fat: 0.79g
  • Saturated fat: 0.19g
  • Carbohydrate: 16.06g
  • Sugars: 8.15g
  • Fibre: 4.99g
  • Sodium: 1052.52mg
45 mins
4 people


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.

Hot tip! One teaspoon of dried herbs may be substituted for fresh herbs.

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