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Vegetable And Lentil Soup

Diet.Chef's picture
Ingredients
  Onion 1 , finely chopped
  Vegetable stock 2 1⁄2 Pint (6 Cups/1.5 Liters)
  Carrots 2 , chopped
  Zucchini/Courgettes 2 , chopped
  Parsnip 1 , chopped
  Celery stalks 2 , finely chopped
  Tomatoes 2 , peeled, seeded and chopped
  Red lentils 10 Ounce, cooked (315 Grams)
  Chopped coriander 1 Tablespoon (Fresh)
  Ground black pepper 1 , freshly ground
Directions

1. Place onion and 2 tablespoons stock in a saucepan over a medium heat and cook for 3 minutes or until soft. Stir in carrots, zucchini (courgettes), parsnip, celery and tomatoes, and cook for
2 minutes longer. Add remaining stock, bring to the boil, then reduce heat and simmer for 5-6 minutes.
3 . Add lentils, coriander and black pepper to taste and cook 4-5 minutes or until heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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