Lentil & Vegie Soup With Parmesan Toast

Prep Time
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"From Better Homes and Gardens Australian Diabetic Living and as it is a 1 serve dish and the type of dish that I enjoy I thought I would save it here for those nights when the DH is on night shift. The vegetable mix they used was made of leek, carrot, swede and celery, if you can't get this simply chop up and use whatever vegies you have in your fridge."

Original recipe yields 1 serving


  • Serving Size: 1 (774.8 g)
  • Calories 700.7
  • Total Fat - 53.6 g
  • Saturated Fat - 22.7 g
  • Cholesterol - 154.7 mg
  • Sodium - 4917.1 mg
  • Total Carbohydrate - 21.3 g
  • Dietary Fiber - 2.3 g
  • Sugars - 7.6 g
  • Protein - 32.8 g
  • Calcium - 139.5 mg
  • Iron - 5.8 mg
  • Vitamin C - 20.5 mg
  • Thiamin - 0.4 mg

Step 1

Heat oil in a medium saucepan over a medium heat and add vegetable mix and cook, stirring, for 2 minutes and then add tomato, lentil and combined stock powder and water and cover and bring to a simmer.

Step 2

Remove lid and cook for 5 to 10 minutes or until vegetables are tender and remove pan from heat and season with pepper.

Step 3

Meanwhile preheat a grill/broiler on medium and put bread on a small oven tray and sprinkle with parmesan and grill/broil for 2 to 3 minutes or until cheese melts and bread is golden brown.

Step 4

Transfer soup to a shallow serving bowl and sprinkle with parsley and serve with parmesan toast.

Tips & Variations

No special items needed.