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Vegetable and Lentil Soup

Lifestyle — Posted 16/06/14

A nourishing soup for a cool winter's day.

Serves 4


750 ml salt-reduced chicken or vegetable stock
2 teaspoon olive oil
1 red onion, diced
2 celery sticks, finely sliced
2 garlic cloves, crushed
500 g sweet potato, diced into 1 cm pieces
400 g can lentils, drained
400 g tin tomatoes
125 g broccoli, cut into small florets
125 g cauliflower, cut into small florets
continental parsley, chopped, to serve


1. Heat oil in a large deep saucepan over medium heat. Cook onion, celery and garlic until softened.

2. Add sweet potato and cauliflower, cook for 2 minutes.

3. Add stock, lentils, tomato and bring to the boil.

4. Allow to simmer for 15 minutes or until vegetables are soft.

5. Add broccoli and simmer for a further 3 minutes until all vegetables are cooked.

6. Serve immediately with chopped parsley and a slice of multigrain or sourdough toast.

This recipe was provided by the Dietitians Association of Australia.

Extra   Check out our guide to making nutritious soups, or browse our collection of soup recipes for more great ideas.
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