Lentil Vegetable Soup
Prep: 10 mins
Cook: 35 mins
Serves: 4
Hearty and packed full of veggies, this yummy soup will have you feeling fuller for longer!


  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 carrot, diced
  • 1 potato, diced
  • 1 parsnips, peeled and diced
  • 1 stick celery, diced
  • 125 g red lentils
  • 6 cups chicken stock or water
  • 1 tbs no-added-salt tomato paste
  • 3 sprigs parsley, chopped


  1. Saute onion and garlic in a large pot with a little water until onion is translucent.
  2. Add carrot, potato, parsnip and celery and cook for a further 5 minutes.
  3. Stir in lentils, stock and tomato paste. Bring to the boil, cover and simmer for 30-35 minutes, stirring occasionally.
  4. When lentils and vegetables are just cooked, add parsley.

One teaspoon of dried herbs may be substituted for fresh herbs.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.

Healthy tip!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.

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Nutrition Information

per serving per 100g
Energy 620 kJ 108 kJ
Protein 9.1 g 1.6 g
Fat, total 2 g 0.4 g
— saturated 0.5 g 0.1 g
Carbohydrate 20.5 g 3.6 g
— sugars 5.7 g 1 g
Sodium 1567 mg 273.5 mg
Fibre 6.3 g 1.1 g

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Comments (2)

  • Avatar

    Loved this soup I didn't find thick but great flavour.
    Annette Mathews
    Posted on: 06 Aug 20

  • Avatar

    One of the nicest soups I have made. Rich, thick and tasty. Really filling and I will definitely make again.
    Jenny Campbell
    Posted on: 06 May 15

Rating (2 ratings)


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