Vegetable Lentil Soup
Lentils are a great meat alternative, providing protein, minerals and fibre.
40 min
6 servings
200 calories
Ingredients
1 tbsp vegetable oil
1 onion, chopped
1 celery stalk, chopped
1 potato, peeled and cubed
2 tsp Balsamic Vinaigrette Dressing Mix, prepared
8 cups Vegetable Broth
1 1⁄2 tsp Vegetable Broth Mix
1 cup boiling water
1⁄2 cup lentils
1⁄2 cup frozen corn
1⁄2 cup frozen peas
2 carrots, coarsely grated
2 tbsp tomato paste
Sea Salt, to taste
Black Pepper, to taste
1 cup low-fat grated cheese or dairy free alternative, optional
Instructions
In Multipurpose pot, heat oil over medium-high heat.
Add onion, celery, potato and Dressing Mix. 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 Information
Per serving: Calories 200, Fat 5 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 29 g (Fiber 5 g, Sugars 4 g), Protein 13 g.