Soups
Spiced lentil vegetable soup
For a clear stock, strain stock through simmering basket or fine mesh sieve into a sealable container after cooking in step 2. Discard cooked vegetables.
TM31TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 90 min
- Total
- 90 min
- Yield
- 6 portions
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- Category
- Soups
- Time
- Over 1 hour
- Nutrition
- High fibreUnder 500 kcal
- Diet
- VeganPlant-based
- Difficulty
- Easy
- onion
- 90 g
- leek
- 110 g
- carrots
- 260 g
- sweet potato
- 130 g
- celery stalks
- 120 g
- dried shiitake mushrooms
- 3
- fresh flat-leaf parsley
- 4 sprigs
- dried bay leaf
- 1
- fresh thyme
- 2 sprigs
- water
- 1.3 kg
- salt
- 1 tsp
- ground pepper
- 0.5 tsp
- onion
- 1
- garlic
- 2 cloves
- fresh red chillies
- 1–2
- olive oil
- 2 tbsp
- ground cumin
- 1 tsp
- ground cayenne pepper
- 0.3 tsp
- salt
- 1 tsp
- red lentils
- 200 g
- canned diced tomatoes
- 400 g
- red capsicum
- 120 g
- canned mixed beans
- 400 g
- kale
- 60 g
- fresh flat-leaf parsley
- 4–5 sprigs
- Greek-style natural yoghurt
- 60 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 11.7 g
- Energy
- 1,092 kJ
- Calories
- 261 kcal
- Fat
- 7.7 g
- Fibre
- 11.1 g
- Carbohydrates
- 29.9 g
Cooking instructions are available on the original Cookidoo® page.
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