Go Back Email Link
+ servings
white bowl with lentil soup and sprinkle of Parmesan cheese
Print Recipe
5 from 12 votes

Lentil Soup

This is a fantastic recipe for an easy nutritious soup. A classic winter warmer, with a very low cost and can be cooked in a speedy 30 minutes with plenty of healthy vegetables- carrots, celeriac, squash, cabbage, shallots and garlic!
Prep Time10 minutes
Cook Time25 minutes
Course: Soup
Cuisine: Italian, Mediterranean
Servings: 4 people
Calories: 150kcal

Ingredients

  • 1 lt lt Vegetable stock
  • 250 g Carrots 3 medium size
  • 250 g Celeriac 1/3
  • 250 g Squash 1/3 of a medium size squash
  • 150 g Cabbage 4 leaves
  • 75 g Brown lentils
  • 1 Banana shallot
  • 2 tbsp Olive oil
  • 1 Garlic
  • 1 tsp Tomato paste
  • Rosemary a few leaves
  • Parsley a few leaves
  • Salt and Pepper to taste

Instructions

  • Peel and fine dice the carrots, celeriac and squash. Slice the cabbage leaves in thin strips.
  • Rinse the lentils under cold water and drain
  • Chop the shallot, place in a saucepan with the olive oil and gently cook until translucent.
  • Add the chopped garlic and the prepped vegetables, cook for a minute.
  • Add the rinsed lentils and the tomato paste, season slightly and pour the stock
  • Cook until the lentils and all the vegetables are soft, then finish with chopped rosemary, and parsley

Notes

HINT AND TIPS:

For extra flavour, add freshly grated parmesan (or a hard vegan cheese) and a drizzle of extra virgin olive oil before serving.
Serve with buttered toasted bread, I particularly like thin rye bread!
If you have not got any lentils, feel free to use any other grains which are available or a short pasta.
Allergens: CELERY and CELERIAC, suitable for vegans and vegetarians, gluten free.

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 6g | Fat: 5g | Vitamin A: 20IU | Vitamin C: 25mg | Calcium: 5mg | Iron: 10mg