- Dairy free
- Egg free
- High in dietary fibre
- High in protein
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegan
- Vegetarian
- Over 4 serves veg or fruit
This lentil and vegetable soup is filled with wholesome goodness that promises comfort and nourishment in every spoonful.
- Serves4
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 2 carrots, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 cup (150g) whole green lentils, rinsed, drained
- 4 cups (1L) Coles Vegetable Stock
- 400g can Coles Simply Chopped Tomatoes
- 1/2 Coles Bakery Rustic Sourdough Bread Loaf, sliced, toasted
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a medium saucepan over medium heat. Add the onion and carrot and cook, stirring, for 5 mins or until soft. Add the cumin and coriander and cook, stirring, for 1 min or until aromatic. Add the lentils, stock, tomato and 2 cups (500ml) water and stir to combine. Season. Bring to the boil. Reduce heat to low and simmer, covered, for 25 mins or until the lentils are tender.
Step 2
Meanwhile, heat a chargrill on high. Cook bread slices on the grill, in batches, for 1 min each side or until bread is toasted.
Step 3
Ladle soup among serving bowls and serve with bread.
Lentil & vegetable soup
- Serves4
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 2 carrots, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 cup (150g) whole green lentils, rinsed, drained
- 4 cups (1L) Coles Vegetable Stock
- 400g can Coles Simply Chopped Tomatoes
- 1/2 Coles Bakery Rustic Sourdough Bread Loaf, sliced, toasted
Description
This lentil and vegetable soup is filled with wholesome goodness that promises comfort and nourishment in every spoonful.
Method
Step 1
Heat oil in a medium saucepan over medium heat. Add the onion and carrot and cook, stirring, for 5 mins or until soft. Add the cumin and coriander and cook, stirring, for 1 min or until aromatic. Add the lentils, stock, tomato and 2 cups (500ml) water and stir to combine. Season. Bring to the boil. Reduce heat to low and simmer, covered, for 25 mins or until the lentils are tender.
Step 2
Meanwhile, heat a chargrill on high. Cook bread slices on the grill, in batches, for 1 min each side or until bread is toasted.
Step 3
Ladle soup among serving bowls and serve with bread.