|7 tbsp||green-brown lentils (dried)||70 g|
|1||leeks, thinly sliced||300 g|
|1 clove||garlic, minced or pressed|
|1||tomatoes, coarsely chopped||120 g|
|1 stalk||celery, cut into very small dices||70 g|
|1||carrots, cut into very small dices||100 g|
|2/3 cup||broccoli, cut into small florets||80 g|
|5 tsp||olive oil||25 mL|
|4 cups||vegetable broth, low-sodium||1 L|
|ground pepper to taste [optional]|
Before you start
It is not necessary to soak the lentils in advance.
- Rinse and drain the lentils, then set aside
- Prepare the vegetables: finely slice the leek; mince or press the garlic; coarsely chop the tomatoes; chop the celery and carrot into very small dices (about 3 mm); cut the broccoli into small pieces (about 2 cm).
- In a pot, sweat the leek and garlic in the olive oil over medium heat about 3-4 min. Add the remaining vegetables, lentils, and broth, then bring to a boil, reduce the heat and simmer uncovered for 25 min or until the lentils are tender.
- Adjust the seasoning then serve.
The soup keeps up to 6 days in the refrigerator or up to 3 months in the freezer.
Nutrition Facts Table
per 1 Serving (330g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||½||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Trans Fat
- Low :
- Saturated Fat, Sodium
- Source of :
- Calcium, Copper, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Zinc
- Good source of :
- Fibre, Iron, Magnesium, Potassium, Vitamin B6, Vitamin C
- Excellent source of :
- Folacin, Manganese, Vitamin A, Vitamin K
- Diet-related health claims :
- Artery-healthy, Heart-healthy
|Meat and Alternatives||½|
Top ReviewsView All Reviews
hannahdayanmarch 29, 2011 | I would make this recipe again
I liked the soup a lot, great for a cool day.