FL – Lentil and Vegetable Soup with Bread

FL - Lentil and Vegetable Soup with Bread

Allergens: Gluten
Serves1CourseDinnerPrepare5 minsCook15 minsTotal Time20 mins
  • 1/2 cup Lentils, cooked
  • 1 cup Mixed vegetables (carrots, celery, onions, zucchini)
  • 1 cup Vegetable broth
  • 1 cup Water
  • 1/4 cup Canned diced tomatoes
  • 1 Garlic clove, minced
  • 1/2 tsp Dried oregano
  • 1/2 tsp Dried thyme
  • 2 slices Wholegrain bread
  1. In a large pot, heat a little olive oil over medium heat. Add minced garlic and sauté for 1 minute.
  2. Add the mixed vegetables and cook for 3-4 minutes until slightly softened.
  3. Stir in the cooked lentils, vegetable broth, water, diced tomatoes, dried thyme, dried oregano, salt, and pepper.
  4. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes until the vegetables are tender and the flavors have melded together.
  5. Toast the slices of whole grain bread.
  6. Ladle the lentil and vegetable soup into bowls and serve with the toasted whole grain bread.

Typical values per serving

Energy120kJ / 500kcalsFat5gCarbohydrates90gSugars10gProtein20gFibre18gSalt0g

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