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Green Lentil and Vegetable Soup

Lentil and Vegetable Soup

Janice Pattie
Green Lentil and Vegetable Soup is a hearty comforting bowl of pulses and vegetables that are perfect to serve as a warming lunch or even as a light supper with lots of crusty bread.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course appetiser, Soup
Cuisine British, Scottish, vegetarian
Servings 10
Calories 119 kcal

Ingredients
 

  • 1 tbsp sunflower oil
  • 3 carrots chopped
  • 4 celery sticks sliced
  • 1 large onion chopped
  • 4 vegetable stock cubes
  • 3.5 litres water
  • 250 g green lentils washed in a sieve
  • 2 tsp salt
  • 1 tsp pepper

Instructions
 

  • 1 tbsp sunflower oil
    Heat the oil to a medium heat in a large soup pan (I use my pressure cooker).
  • 3 carrots, 4 celery sticks, 1 large onion
    Add the carrots, celery and onion.
  • 4 vegetable stock cubes, 3.5 litres water, 250 g green lentils, 2 tsp salt, 1 tsp pepper
    Add the water, lentils, vegetable stock cubes, salt and pepper.
  • Cook for 15 minutes in a pressure cooker or around 40 minutes in an ordinary pan, until the vegetables and lentils are soft.

Nutrition

Calories: 119kcalCarbohydrates: 18gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 753mgPotassium: 320mgFiber: 8gSugar: 2gVitamin A: 3075IUVitamin C: 3mgCalcium: 24mgIron: 2mg