Lentil Soup
CAL P/SERVE
151
kJ P/SERVE
632
FAT P/SERVE
2.3g
SODIUM P/SERVE
938g
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
- Set slow cooker onto desired setting - low for 4 hours or high for 8 hours.
- Place all ingredients into slow cooker, stir and place lid on.
- Soup is ready when lentils are softened.
- 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 |
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