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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (194g) Recipe makes 12 servings The following items or measurements are not included below: vegetable stock 1/2 tablespoon fresh ground pepper 250 g prosciutto |
||
| Calories 189 | ||
| Calories from Fat 11 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.3g | 1% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 61mg | 2% | |
| Potassium 700mg | 20% | |
| Total Carbohydrate 34.6g | 11% | |
| Dietary Fiber 7.7g | 30% | |
| Sugars 4.0g | ||
| Protein 13.0g | 25% | |
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SERVES 12
Ingredients
- 1 1/2 liters liquid vegetable stock
- 1 (500 g) bag red lentils, thoroughly washed and drained
- 2 cloves garlic, minced
- 1 1/2 large onions, diced
- 1 1/2 large red capsicums, diced
- 1 1/2 large carrots, diced
- 1/4 bunch celery, diced
- 1 bunch spinach, chopped
- 2 medium tomatoes, diced
- 1 large leek, chopped
- 200 g mushrooms, chopped
- 250 g green beans, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh basil, chopped
- 1/2 tablespoon fresh ground pepper
- 1 1/2 tablespoons tomato paste
- salt, to taste
- shaved parmesan cheese
- 250 g prosciutto, if wanted
Directions
1
Add Vegetable stock,red lentils, salt, pepper, onions and garlic to a pot and bring to the boil.2
Once boiling, reduce to a simmer and cover.3
This is where I start to chop up vegetables and add as each vegetable is prepared.4
I usually add in this order Carrot,Green beans, Leek, Celery, Capsicum, Spinach, Tomato then Mushrooms.5
Add Tomato paste.6
Keep pot covered and stir every 10- 20 mins until Lentils have broken down.7
Usually 60 to 90 minutes.8
If the soup dries out add water.9
Add Parsley, Oregano and Basil then simmer for another 10 minutes.10
I usually then turn off stove, leave it covered until cooled then refridgerate overnight.11
It is worth this process, however it can obviously be eaten straight away.12
Before serving, add shaved parmasen as a garnish and enjoy with a crispy warm bread roll, butter and nice glass of red.13
Hope you enjoy this as much as we all do!
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Browse similar recipes by category
- Course > Main Dish
- Course > Soups
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains
- Main Ingredient > Beans > Lentils
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: JungleLove
On May 28, 2009
Excellent! I probably make this once a month. I eyeballed the ingredients, ommited celery and doubled the leek, cooked the veggies in a touch of oil before adding the stock and lentils. Added a bit of cayenne pepper, more of the herbs (probably triple the original amount), and needed to add a bit more liquid than the recipe called for. Also substituted about a half cup of tomato sauce in place of the paste. This soup is great, tweak it to your taste and you can't go wrong! I love that the soup itself is vegan and that it's filled with loads of veggies... so good for you! It freezes and reheats well... a fairly cheap, yummy, and easy to pack lunch!
From: Pèllerin
On Jan 19, 2007
Fab-o! Conversions for those of us in the states: 1 1/2 liters = ~6 cups. "Red capsicums" = red bell peppers (or at least that's what I used 8-). 200 g = ~8 oz...250g = ~9 oz. Hope this helps! Postscript: Second time around, I chose to saute' most of the veggies, including mushrooms. Gave it a much "warmer" toastier flavor. Also ended up using 4 cups of Veg broth PLUS 4 cups of organic chicken broth, and it was still very thick - yummmy - see photo. THANKS!
From: Julie Trueman
On Jan 25, 2005
My Cousin pointed me in the direction of this site after cooking this soup. Can I say that I bothered to join just so I could rate it!This cook should bottle it and sell it! If you dont like this soup you have done something wrong!This is my new addiction and something that I can eat while pregnant - so healthy with heaps of taste! Im so pumped about this - please try of you can.WORTH EVERY SECOND OF CHOPPING!!
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