Vegetable & lentil soup

Vegetable & lentil soup

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Pack more vegies into weeknight dinners with this speedy vegetable soup.

The ingredient of Vegetable & lentil soup

  1. 210g (1 cup) split red lentils
  2. 1 tablespoon olive oil
  3. 1 x 400g pkt Fresh Veggie Mix
  4. 2 teaspoons Masterfoods Moroccan seasoning
  5. 1L (4 cups) Massel vegetable liquid stock
  6. 250ml (1 cup) water

The instruction how to make Vegetable & lentil soup

  1. Place the lentils in a fine sieve and rinse under cold running water until the water runs clear.
  2. Heat 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.
  3. Add 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.
  4. Ladle the soup among serving bowls and serve immediately.

Nutritions of Vegetable & lentil soup

fatContent: 273.655 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 39 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 15 grams protein
sodiumContent:

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