Chunky Veggie and Lentil Soup

Chunky Veggie and Lentil Soup
July 1, 2017 Sophie Wishart

Want a lunch for your pregnancy diet packed with prenatal vitamins and nutrients? This yummy soup has folic acid, vitamins, protein and fibre!

Use a health-store mix of green and yellow split peas, red and green lentils and barley to give this soup a robust, filling result that’s not only delicious it’s just bursting with nutrition for pregnancy! Lentils are one of the best foods to eat when pregnant, rich in dietary fibre, lean protein, folate and iron. This recipe makes a substantial amount of soup which will keep in the fridge for a few days or freeze some for next week! Oh ….and it’s cheap too!

Ingredients

2 medium potatoes
3 carrots
2 onions
2 cloves of garlic
200 gms of mixed lentils/peas & barley (Buy ‘Quick Soup Mix’ from your health food store)
1 tin of chopped tomatoes
500g carton of passata
1 pint of good quality vegetable or chicken stock, plus more water as necessary
Tbsp of oil
Generous tsp smoked paprika (unsmoked paprika is a good substitute but the smoked variety gives it a lovely rich flavour)
Tbsp fresh mixed chopped herbs (marjoram, parsley and a sprig or two of thyme works well)

Method

  1. Peel the potatoes, onions and carrots and roughly dice. Sweat the onions in the oil over a medium heat until transparent, add the garlic, carrots and potatoes and cook until they start to soften. Add the paprika and stir over the heat until the veggies are evenly coated.
  2. Add the stock, chopped tomatoes, soup mix and simmer until all the ingredients are tender – about 45-60mins. Add the passata and chopped herbs, stir well and simmer for 10-15 mins longer, adding more stock or water to reach the desired consistency.
  3. Serve with grated cheese and crusty bread.
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