Hearty lentil and vegie soup

Cooking Soups Hearty lentil and vegie soup

Crusty bread will help mop up the juices in this delicious soup!

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lower gi Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat oil in a large saucepan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Add tomato paste. Stir to coat. Add lentils, tomatoes, stock, cabbage and 2 cups cold water. Cover. Simmer for 40 minutes or until cabbage is tender. Season with salt and pepper.
  2. Divide soup between bowls. Top with olive oil and parmesan. Serve with bread.

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1 tbsp olive oil
1 brown onion, cut into 1cm dice
1 large carrot, peeled, cut into 2cm dice
1 celery stalk, cut into 2cm slices
2 garlic cloves, finely chopped
2 tbsp tomato paste
400g can lentils, drained, rinsed
400g can diced tomatoes
2 cups vegetable stock
450g savoy cabbage, thickly shredded
Extra virgin olive oil, shaved vegetarian hard cheese and crusty bread, to serve

Adv

Autors
Preparation time
25
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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