Winter lentil soup

Serves: 5

Time to make: 50 mins

Ingredients

More weights & measures

2 tablespoons oil

115g lean back bacon, cut in small pieces

1 large carrot, scrubbed, sliced

2 parsnips, peeled, sliced

2 leeks, trimmed, sliced

1 cup red lentils

3 tablespoons no-added-salt tomato paste

1 teaspoon Moroccan seasoning

7 cups hot salt-reduced vegetable stock made with 7 cups water and 4 teaspoons salt-reduced vegetable stock powder

4 tablespoons chopped fresh parsley

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Instructions

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1 Heat half the oil in a large non-stick pan and cook bacon until lightly browned. Remove and set aside.

2 Add vegetables with the remaining oil and lentils. Cook for 2-3 minutes. Stir in tomato paste and Moroccan seasoning.

3 Add hot stock. Bring to the boil, cover and simmer for 25 minutes or until lentils and vegetables are tender.

4 Use a blender to purée half the soup. Return to pan with un-puréed soup. Add bacon. Heat through. Sprinkle with parsley.

Serving suggestion

Serve with fresh bread

Variations

Make it gluten free: Use gluten-free varieties of bacon, tomato paste, Moroccan seasoning and stock.

HFG tip

By puréeing half the soup, you have a creamy soup with lots of chunky vegetables.

Nutrition Info (per serve)

Calories 270 cal

Kilojoules 1130 kJ

Protein 17 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 10 g

Dietary fibre 8 g

Sodium 660 mg

Calcium 100 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.