Winter lentil soup

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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 270cal

Kilojoules 1130kJ

Protein 17g

Total fat 9g

–Saturated fat 2g

Carbohydrates 30g

–Sugars 10g

Dietary fibre 8g

Sodium 660mg

Calcium 100mg

Iron 4.5mg

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.

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