Lentil and Vegetable Soup

Lentil and Vegetable Soup

A hearty soup, great during cold weather.


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Serves: 6 person(s) Change

Preparation Time: 10 mins
Cooking Time: 20 mins

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe Quick And Easy Recipe Dairy-Free Recipe


  • 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 Info (per serving)

CALORIES 105 cals
Kilojoules 440 kJ
Fat 3.0 g
Saturated Fat 0.0 g
Cholesterol 0 mg
Sodium 500 mg
Carbohydrates 20.0 g
Fiber 4.0 g
Total Sugars 5.7 g
Protein 4.0 g
Calcium 30.0 mg
Note: A dash indicates no data is available.