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Spiced lentil vegetable soup
Prep. 20min
Total 1 h 30min
6 portions
Ingredients
Basic vegetable stock
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onion cut into halves90 g
-
leek white part only, cut into quarters110 g
-
carrots cut into quarters260 g
-
sweet potato cut into pieces (3 cm)130 g
-
celery stalks cut into quarters120 g
-
dried shiitake mushrooms cut into slices3
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fresh flat-leaf parsley4 sprigs
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dried bay leaf1
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fresh thyme leaves only2 sprigs
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water1300 g
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salt1 tsp
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ground pepper½ tsp
Spiced lentil soup
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onion (approx. 150 g), cut into halves1
-
garlic cloves2
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fresh red chillies deseeded if preferred and cut into halves1 - 2
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olive oil2 tbsp
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ground cumin1 tsp
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ground cayenne pepper¼ tsp
-
salt1 tsp
-
red lentils rinsed and drained200 g
-
canned diced tomatoes400 g
-
red capsicum deseeded and cut into pieces (1-2 cm )120 g
-
canned mixed beans rinsed and drained (approx. 250 g after draining)400 g
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kale leaves only (stalks removed) and torn into pieces60 g
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fresh flat-leaf parsley cut into pieces4 - 5 sprigs
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Greek-style natural yoghurt (optional)60 g
Nutrition per 1 portion
Calories
261 kcal /
1096.2 kJ
Protein
11.7 g
Fat
7.7 g
Carbohydrates
29.9 g
Fiber
11.1 g
Saturated fat
1.4 g
Sodium
966.8 mg
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Vegetarian Kitchen
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Australia and New Zealand
Australia and New Zealand
