Soup
Vegetable & Lentil Soup
The first thing you'll notice about this Vegetable and Lentil Soup recipe is how wonderful it smells.
- 6
- serves
- 241
- calories
- 12.4g
- protein
- 494g
- serving size
Protein 12gCarbs 26gFat 4gper serve
Ingredients
- 2 onions
- 3-4 cloves garlic
- 1 tsp. thyme
- 1 bay leaf
- ½ teaspoon dried mixed herbs
- 3 cups beef stock, salt reduced
- 2 cups water
- 2 carrots, peeled and sliced
- 2 potatoes, cut into bite size pieces
- ¼ pumpkin cut into bite size pieces
- 1 cup whole green lentils, dried
- 1 tbsp. olive oil
- 2 celery sticks, sliced
- 4 button mushrooms, sliced
- 1 zucchini, sliced (aka corgette)
- 1 tbsp. *Seasoning* Vegemite (marmite or Worcestershire sauce)
- Optional to add 1 can diced tomatoes if desired
- Salt & pepper to taste
Portions
Scale the recipe or eat a smaller portion
Make more or fewer serves
The recipe makes 6 serves. Changing this scales every ingredient by the same ratio. Nutrition per serve stays the same.
6serves
- 2 onions
- 3-4 cloves garlic
- 1 tsp. thyme
- 1 bay leaf
- ½ teaspoon dried mixed herbs
- 3 cups beef stock, salt reduced
- 2 cups water
- 2 carrots, peeled and sliced
- 2 potatoes, cut into bite size pieces
- ¼ pumpkin cut into bite size pieces
- 1 cup whole green lentils, dried
- 1 tbsp. olive oil
- 2 celery sticks, sliced
- 4 button mushrooms, sliced
- 1 zucchini, sliced (aka corgette)
- 1 tbsp. *Seasoning* Vegemite (marmite or Worcestershire sauce)
- Optional to add 1 can diced tomatoes if desired
- Salt & pepper to taste
Nutrition in a smaller portion
Eating part of one serve gives the same share of every nutrient. This changes the amount you eat, not the recipe.
| Nutrient | 1 serve (494 g) |
|---|---|
| Energy | 1,010 kJ (241 kcal) |
| Protein | 12.4 g |
| Total fat | 3.8 g |
| Saturated fat | 0.8 g |
| Carbohydrate | 26.3 g |
| Sugars | 9.6 g |
| Dietary fibre | not reported |
| Sodium | 102 mg |
Nutrition data for foods in this recipe
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