Vegan Lentil and Tomato Soup
Vegan Lentil and Tomato Soup recipe 19
19
Ingredients
| 2 | tablespoons |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 1 | each |
carrots
chopped |
|
| 2 | sticks |
celery
chopped |
* |
| 8 | ounces |
lentils, red (masoor dal)
(1 cup) |
|
| 3 | pints |
water
boiling |
* |
| 2 | each |
vegetable stock cubes
|
* |
| 2 | teaspoons |
mixed herbs
dried |
* |
| 1 | cup |
tomatoes
tinned, fresh, juice or puree, add at end |
|
| 2 | teaspoons |
salt
add at end |
|
| ¼ | cup |
nutritional yeast flakes
(optional), add at end |
* |
Directions
Chop the vegetables in the food processor and then fry in the pressure cooker until softened.
Add boiling water, stock cubes, lentils and herbs.
Bring to the boil, cover and bring up to pressure.
Cook 20 minutes (at 15lbs pressure).
(If no pressure cooker, cook for 1 hour).
Remove from heat and leave to cool - I do this without releasing the pressure.
Add something tomatoey and salt to taste.
Sprinkle nutritional yeast flakes in before serving.
Nutrition Facts
Serving Size 155g (5.5 oz)Amount per Serving
Calories 25525% of calories from fat
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 1196mg
50%
Total Carbohydrate
12g
12%
Dietary Fiber 16g
65%
Sugars g
Protein
27g
Vitamin A 59%
•
Vitamin C 19%
Calcium 5%
•
Iron 22%
* based on a 2,000 calorie diet
How is this calculated?
