Soup, Stew and Chili: Warm Soup, Stew and Chili: Lentil and Vegetable Soup

A hearty soup, great during cold weather.

Author: Family Health Network
Date: November 21, 2007

Serves: 6 person(s)

Preparation Time: 10 mins
Cooking Time: 20 mins


    1 Tbsp margarine
    1 small carrot, cut into short julienne strips
    1 medium potato, cut into small cubes
    1 stick celery, sliced
    4 cup water
    1 1/2 Tbsp tomato paste, low sodium
    14 oz lentils
    1 packet Spring Vegetable Soup mix
    6 spring onions, chopped


    Heat margarine in a large saucepan. Sauté carrot, potato and celery for 2 minutes. Add onions and sauté a further minute.

    Combine soup mix and water. Stir into vegetables and bring to the boil. Reduce heat, cover and simmer for 10 minutes.

    Add lentils and tomato paste. Cook until lentils are done.

    Reheat and serve garnished with spring onions.


    Serving suggestions and garnishes not included in recipe analysis.

Nutritional Information
(Per Serving)

Calories:105 cals
Kilojoules:440 kJ
Fat:3.0 g
Carbohydrates:20.0 g
Protein:4.0 g
Cholesterol:0.0 mg
Sodium:500 mg
Saturated Fat:0.0 g
Fiber:4.0 g
Calcium:30.0 mg
Total Sugars:5.7 g

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