This recipe is vegan friendly.
Ingredients
- 2 teaspoons olive oil
- 450g pkt soup mix
- 1 garlic clove, crushed
- 800g can diced Italian tomatoes
- 3 cups (750ml) Massel vegetable liquid stock
- 1/2 cup (115g) red split lentils
- Salt & freshly ground pepper
- Coriander sprigs, to serve
- Crusty bread, to serve
Method
- Step 1Heat the oil in a large saucepan over a medium heat. Add the soup mix and cook until softens slightly. Add the garlic and cook for 30 seconds.
- Step 2Add the tomatoes, stock and lentils, and bring to the boil. Reduce the heat to medium-low and simmer uncovered for 15-20 minutes or until the lentils are tender. Season well with salt and pepper.
- Step 3Ladle into serving bowls. Top with coriander sprigs and serve with crusty bread.
- Vegan
- Vegetarian
Nutrition
750 kj
Energy
5g
Fat Total
0.5g
Saturated Fat
23g
Carbs (sugar)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Sue Ferris
- Publication: Fresh Living
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