Lentil Soup

Lentil Soup

Lentils have so many nutritional benefits - rich in dietary fiber, great sources of iron, manganese, folate - we should be including them more in our diet.

CAL P/SERVE
151
kJ P/SERVE
632
FAT P/SERVE
2.3g
CARBS P/SERVE
20.8g
PROTEIN P/SERVE
8.6g
SUGAR P/SERVE
4.0g
SODIUM P/SERVE
938g
FAT
%
0.5%
ENERGY RDI%
7.2%

If you are vegetarian, swap the beef stock with vegetable stock and you could include some mushrooms for additional nutrition. We used a slow cooker for this recipe which is great as you just place all the ingredients into the slow cooker, set on low for 8 hours or high for 4 hours. Any leftovers place into single serve containers and freeze for lunch another day.

This recipe is low fat, low sugar, dairy free, gluten free (using veg stock).

Ingredients

  • 1 large onion, diced
  • 1 cup green lentils, dried
  • 3 med potatoes, chopped
  • 2 large carrots, sliced
  • 2 cups beef stock, heated
  • 1 cup water, heated
  • Sprinkle thyme
  • S&P to taste

Method

  1. Set slow cooker onto desired setting - low for 4 hours or high for 8 hours.
  2. Place all ingredients into slow cooker, stir and place lid on.
  3. Soup is ready when lentils are softened.
  4. Serve with wholemeal crusty bread.

Nutrition Table

Servings: 8 Serving size:393g
Average Serve Average 100g
Energy 632 kJ 160 kJ
  151 Cal 38 Cal
Protein 8.6 g 2.2 g
Fat, total 2.3 g 0.6 g
- Saturated 0.5 g 0.1 g
Carbohydrate 20.8 g 5.3 g
- Sugars 4.0 g 1.0 g
Sodium 938 mg 238 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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