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Vegetable and Lentil Soup
  • 1 medium onion, chopped
  • clove garlic, crushed
  • 1 medium carrot, diced
  • 1 medium potato, diced
  • 1 medium parsnip, peeled and diced
  • 1 stick celery, diced
  • 125g red lentils
  • 6 cups chicken or vegetable stock* or water
  • 1 tablespoon tomato paste
  • 2 or 3 sprigs parsley, chopped
  1. Saute onion and garlic in a large pot with a little water until onion is translucent.
  2. Add carrot, potato, parsnip and celery and cook for a further 5 minutes.
  3. Stir in lentils, stock and tomato paste. Bring to the boil, cover and simmer for 30-35 minutes, stirring occasionally.
  4. When lentils and vegetables are just cooked, add parsley.


  • Tip: One teaspoon of dried herbs may be substituted for fresh herbs
  • Use chicken stock recipe from collection for a reduced salt version.

Storage Suggestions

Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Large pot



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

546g Quantity per serving Quantity per 100g
Energy 898kJ 164kJ
Protein 12.9g 2.4g
Fat, total 1.3g 0.2g
— Saturated 0.1g 0.0g
Carbohydrate 32.2g 5.9g
— Sugars 9.7g 1.8g
Fibre 9.7g 1.8g
Sodium 89mg 16mg