Vegetable Lentil Soup

Vegetable Lentil Soup Vegetable Lentil Soup Lentils are a great meat alternative, providing protein, minerals and fibre.
Lentils are a great meat alternative, providing protein, minerals and fibre.
  • 5 min prep
  • 40 minutes
  • 200 calories
  • $0.60
  • Gluten Free
  • Dairy Free
  • Vegan
  • Vegetarian

Ingredients


Makes: 6 servings
  • 1 Tbsp (15 ml) vegetable oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 potato, peeled and cubed
  • 2 tsp (10 ml) Italian Dressing Mix, prepared
  • 8 C (2 L) prepared
  • 1/2 C (125 ml) lentils
  • 1/2 C (125 ml) frozen corn
  • 1/2 C (125 ml) frozen peas
  • 2 carrots, coarsely grated
  • 2 Tbsp (30 ml) tomato paste
  • Sea Salt (Grinder), to taste
  • Black Pepper (Grinder), to taste
  • 1 C (250 ml) low-fat grated cheese — optional

Preparation


 
  • In Multipurpose Pot - 12 C , heat oil over medium-high heat.
  • Add onion, celery, potato and Italian Dressing. Cook for 5 minutes, stirring occasionally, until onion is softened.
  • Add Bouillon and lentils. Simmer for 20 minutes.
  • Using a potato masher, mash soup until slightly thickened but chunky.
  • Stir in frozen vegetables, grated carrot and tomato paste. Season to taste with Salt and Pepper. Simmer for an additional 10 minutes.
  • Top each serving with grated cheese, if desired.
Nutritional Serving Size Per serving
Calories 200
Fat 5 g
Saturated Fat 1 g
Transfat 0 g
Cholesterol 0 mg
Sodium 190 mg
Carbohydrates 29 g
Fibre 5 g
Sugar 4 g
Protein 13 g

Shop this recipe...

Multipurpose Pot - 12 C
$88.00
Sea Salt (Grinder)
$15.00
Black Pepper (Grinder)
$15.00
Italian Dressing Mix
$11.00