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.


  • 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


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.

Love lentils? Try this quinoa lentil salad or share your recipe ideas on our Facebook page.

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