Ingredients (serves 4)
- 210g (1 cup) split red lentils
- 1 tbs olive oil
- 1 x 400g pkt Fresh Veggie Mix
- 2 tsp mixed seasoning of choice
- 1L (4 cups) salt-reduced vegetable stock
- 250ml (1 cup) water
Place the lentils in a fine sieve and rinse under cold running water until the water runs clear.
Heat the oil in a large saucepan over medium heat. Add the vegetable mixture and seasoning. Cook for 4-5 minutes or until the vegetables start to soften.
Add the lentils, stock and water to the pan. Cover and bring to the boil. Reduce heat to medium-low and cook, partially covered, for 15-20 minutes or until the lentils are soft and the soup thickens slightly. Season with salt and pepper.
Ladle the soup among serving bowls and serve immediately.
Nutritional Value (per serving)
Fat saturated 1.00g
Fat Total 7.00g
Carbohydrate sugars – 0
Carbohydrate Total 39.00g
Dietary Fibre 9.00g
Cholesterol – 0
Sodium – 0