Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Hearty Vegetable and Lentil Soup Recipe
    Lost? Site Map

    Hearty Vegetable and Lentil Soup

    Hearty Vegetable and Lentil Soup. Photo by katew

    1/2 Photos of Hearty Vegetable and Lentil Soup

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    25 mins

    40 mins

    I'mPat's Note:

    From The Australian Women's Weekly July issue featuring diabetic recipes. Times are estimates. Suitable for freezing. Per serve - 1360kj, 16g protein, 6g fat (1g saturated), 45g carbohydrate, 12g fibre, 500mg sodium and low GI

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6

    Yield:

    litres

    Units: US | Metric

    • 1 tablespoon olive oil
    • 2 brown onions (medium 300g, chopped)
    • 2 garlic cloves (quartered)
    • 2 stalks celery (200g, trimmed, chopped coarsely)
    • 2 carrots (240g, peeled, chopped coarsely)
    • 2 parsnips (500g, chopped coarsely)
    • 1 kumara (500g, peeled, chopped coarsely)
    • 1 tablespoon curry paste
    • 2 cups vegetable stock (salt reduced 500ml)
    • 1 liter water (4 cups)
    • 1 cup red lentil (200g)
    • 1 1/2 cups boiling water (extra 375ml)
    • 2 slices bread (Low GI Burgen, toasted, to serve)

    Coriander Yoghurt

    Directions:

    1. 1
      Heat oil in a large saucepan, cook onions, garlic, celery, carrots, parsnip and kumara for about 10 minutes or until vegetables start to soften. Add curry paste and cook until fragrant.
    2. 2
      Add stock, the water and lentils, bring to the boil.
    3. 3
      Reduce heat, simmer for about 25 minutes or until vegetables and lentils are soft.
    4. 4
      CORIANDER YOGHURT - Meanwhile blend half the yogurt with the coriander until smooth; stir in remaining yogurt. Refrigerate until required.
    5. 5
      Blend or process soup in batches until smooth. Return soup to a clean pan, stir in extra boiling water and bring to the boil. (If using a stick/immersion blender you can do it in the pot and then had extra boiling water.).
    6. 6
      Ladle soup into serving bowls, top with Coriander Yoghurt and a little freshly ground black pepper, if desired.
    7. 7
      Serve with toasted bread cut into six servings.

    Browse Our Top Yam/Sweet Potato Recipes

    Ratings & Reviews:

    • on October 31, 2007

      55

      Thanks for sharing this delicious soup. Felt full n healthy after eating it. Only change was to omit parsnip as we didn't have it, am sure it would've been a lovely addition :-) Also skipped the coriander as I don't enjoy it, but will definitely make this again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2013

      45

      I made this soup for mom when she came in to town. I love red lentils as they give a softer flavor than the brown. Although Love the brown as well. I used potatoes as opposed to parsnips ( they did not lot good at the store), sweet potatoe (kumaro), chicken stock from freezer, and curry powder. I loved the flavors and the taste of the soup. Well defined. I think it is the pureed soup part that I may be off with. I love textures in my soups being a country gal. I will make this again as it just tastes so good and get used to the pureed feeling. Mom and DH did like it. DH is also a chunky soup lover but said this is good. I think next time I will leave full bodied and try that way. My favorite part was the yogurt topping. WOW what a game changer. I will use this again on regular lentil soup and maybe a few others. It gives a tangy taste just sets your mouth to smiling when mixed with the softness of the soup. mmm mmm Made for Aus/NZ April 2013

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2010

      55

      I made this using what I had subbing curry powder for curry paste and rice for the lentils. I had no idea until it was time to add the lentils that I didn't have any. I really liked it and realized that I love pureed soups. I have looked eveywhere for curry paste and brown lentils but can't find them at any of the local grocery stores. Made for I Went to the Market Tag 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

    Advertisement

    Nutritional Facts for Hearty Vegetable and Lentil Soup

    Serving Size: 1 (397 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 222.2
     
    Calories from Fat 36
    16%
    Total Fat 4.0 g
    6%
    Saturated Fat 0.8 g
    4%
    Cholesterol 2.0 mg
    0%
    Sodium 114.0 mg
    4%
    Total Carbohydrate 36.5 g
    12%
    Dietary Fiber 6.1 g
    24%
    Sugars 6.4 g
    25%
    Protein 11.6 g
    23%

    The following items or measurements are not included:

    parsnips

    vegetable stock

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites