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Lentil and Kumara Soup

By Jennifer Lydon

Serves 8

Special Options: Diabetic, Egg free, Gluten free, Heart friendly, Kid friendly, Low GI, Nut free, Vegetarian.

Ingredients

  • ½ cup (100g) red lentils 2 cups (500ml) boiling waer
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 2 large carrots, peeled, cut into large slices
  • 1 kg kumara, peeled, cut into large slices
  • 1 large head broccoli, cut into florets
  • Green onion, low-fat natural yogurt, to serve.

Method

Combine lentils and boiling water in a large jug. Set aside.

Heat oil in a large saucepan on medium. Cook onion for 2 minutes, until soft. Add lentils and soaking water, carrot, kumara, broccoli and 6 cups water. Bring to boil. Reduce heat to low and simmer for 30 minutes, until vegetables are tender. Cool slightly.

Using a hand blender, blend until smooth. Season to taste. Serve topped with green onion and a dollop of natural yoghurt.

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