Skip to content

Red lentil soup

3 serves of vegetables in each serve

Preparation time: 20 minutes

Cooking time: 35 minutes

Serves: 8

  3 serves of vegetables per serve

Diet and Allergies:

, ,

Preparation time: 20 minutes

Cooking time: 35 minutes

Serves: 8

  3 serves of vegetables per serve

Diet and Allergies:

, ,

Ingredients

1 tbsp olive oil
1 brown onion, diced
2 cloves garlic, crushed
½ tsp ground cumin
½ tsp ground coriander
¼ tsp cinnamon
¼ tsp turmeric
2 sweet potatoes, peeled, cut into 2cm pieces
1 large carrot, diced
2 stalks celery, diced
1 cup dried red lentils
1.5L reduced-salt vegetable stock*
1 zucchini, grated
Reduced-fat natural yoghurt*
Salt & pepper
Coriander leaves

Method

Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and cook, stirring frequently until the onion softens. Add the spices and cook for 1 minute.

Add the sweet potato, carrot, celery, lentils and stock to the pan, and stir well to combine. Increase heat to high and bring to the boil. Reduce heat to medium, cover and cook, stirring frequently for 20-25 minutes or until the lentils are tender.

Stir in the zucchini and cook uncovered for 5 minutes. Serve topped with a swirl of yoghurt if desired.

*Gluten free when using gluten free stock and yoghurt

Tip

  • Blend for a smooth soup. Send leftovers to school in a thermos.

Share recipe:

You might also like:

Roasted vegetables in a metal baking dish lined with baking paper, garnished with fresh spinach leaves

Balsamic baked vegetables

Above view image of spaghetti bolognaise with basil and Parmesan in a white bowl topped with basil and cutlery and a plain white napkin on the side

Pasta bolognaise sauce

Image of Tofu Soba Noodles on a large white plate with wooden chopsticks and dressing on the side for serving

Tofu soba noodles