Chunky Potato and Lentil Soup Recipes

Ingredients :

1 cup dry brown lentils

3 cups water

2 large potatoes, peeled and diced

1 cup chopped onion

1/2 tsp black pepper

4 cups water

1 tbsp cornflour

1/4 cup water

4 tbsp tomato paste

1 tsp salt

Method :

Place the lentils and 3 cups of water into a large saucepan. Cover and simmer over low heat until lentils are soft (30-40 minutes). Add diced potatoes, onion, pepper and the extra 4 cups of water. Cover pan and cook for further 20-30 minutes until vegetables are soft.

In a small bowl whisk the cornflour into the 1/4 cup of water. Add the tomato paste and salt. Stir the cornflour mixture into the soup and mix well. Simmer the soup over the heat until it boils and thickens.

Serve with hot potato damper.

Serves 6

Fat per serve - 0.8g

Kilojoules - 556

Calories - 132

Carbohydrates - 18.7g

Protein - 10.1g

Fiber - 4.2g

This hearty soup is economical, easy to prepare and so very tasty.

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