Lentil and vegetable soup
Healthy lunch ideas
This is a great, warm and filling recipe. It is rich in antioxidants, thanks to the vegetables and crushed tomatoes and high in dietary fibre.
"The lentils also provide a low glycaemic index source of carbohydrate as well as protein to help you feeling full for longer,” adds nutritionist Tania Ferraretto, from npaadelaide.com.au.
Ingredients
- 1 cup spinach
- 1 cup shredded cabbage
- ½ cup diced mushrooms
- 1 diced carrot
- 1 diced zucchini
- ½ cup tinned lentils, drained
- 1 tin crushed tomatoes
- 1 cup salt reduced vegetable stock
- Garlic clove (if desired) 2 tsp
- Parmesan cheese
- Mixed herbs to taste
Method
Place all ingredients (except the cheese) in a saucepan and bring to the boil, stirring regularly. Reduce heat and simmer for a further 30 minutes. Serve topped with Parmesan cheese with a wholegrain bread roll. You can prepare this soup on the weekend and freeze in individual servings to heat up in the microwave at work.
