Appetizers / Soups / Salads

Thick Vegetable, Lentil and Split Pea Soup is for Lunch.

Thick Vegetable, Lentil and Split Pea Soup takes 15 minutes to prepare.

Thick Vegetable, Lentil and Split Pea Soup takes 60 minutes to cook.

Thick Vegetable, Lentil and Split Pea Soup makes 6 servings.

The ingredients for Thick Vegetable, Lentil and Split Pea Soup are:

2 medium to small Onions (175 gms)
medium to small Turnip (298 gms)
1 small Leek (87 gms / approx 6 inches long)
6 Carrots (267 gms)
3 Cloves of Garlic
40 gms Yellow Split Peas
40 gms Red Lentils
3 Vegetable OXO cubes
800 mls boiling Water
Grinding of Sea Salt
Grinding of Black Pepper

Here is how you make Thick Vegetable, Lentil and Split Pea Soup:

Peel and chop the onions and leek.Place in a large pan with the lid on at a low heat for 5 minutes to 'sweat the vegetables' (Do not add water or oil as the onions and leeks produce their own moisture)Crush the 3 cloves of garic and add to the panPeel and chop the carrots and turnip and add to the pan.Stir the ingredients well and allow to 'sweat' for a further 5 minutes. Keep checking to ensure the heat is not too high and that the veg isn't sticking to the pan.Disolve the 3 OXO cubes in the boiling water and add to the pan.Stir wellAdd the yellow split peas and the lentilsAdd a good grinding of black pepper and a light grinding of sea salt.Stir well and leave to cook for 50 minutes on a low heat.Season to taste at the end of cooking if required.Serve with hot pitta bread, hot bagel, or hot petit pain (or other low calorie bread or crackers)Serves 6 (230 gms per serving)Number of Servings: 6Recipe submitted by SparkPeople user JIGGLINGJUNE.

The nutritional information for Thick Vegetable, Lentil and Split Pea Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 100.3

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 318.0 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 5.4 g
• Protein: 4.7 g