Pack more vegies into weeknight dinners with this speedy vegetable soup.
Ingredients
- 210g (1 cup) split red lentils
- 1 tablespoon olive oil
- 1 x 400g pkt Fresh Veggie Mix
- 2 teaspoons Masterfoods Moroccan seasoning
- 1L (4 cups) Massel vegetable liquid stock
- 250ml (1 cup) water
Method
- Step 1Place the lentils in a fine sieve and rinse under cold running water until the water runs clear.
- Step 2Heat the oil in a large saucepan over medium heat. Add the vegetable mixture and seasoning. Cook for 4-5 minutes or until the vegetables start to soften.
- Step 3Add the lentils, stock and water to the pan. Cover and bring to the boil. Reduce heat to medium-low and cook, partially covered, for 15-20 minutes or until the lentils are soft and the soup thickens slightly. Season with salt and pepper.
- Step 4Ladle the soup among serving bowls and serve immediately.
- Vegetarian
Nutrition
1145 kj
Energy
7g
Fat Total
1g
Saturated Fat
9g
Fibre
15g
Protein
39g
Carbs (total)
All nutrition values are per serve
Notes
Serving tip: For a tasty side, rub toasted sliced crusty bread with a cut garlic clove.
- Author: Alison Roberts
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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