Cabbage and Lentil Soup
Ingredients
- 1 tbsp oil
- 2 sticks celery sliced 1 onion, sliced
- 1 leek sliced
- 1 carrot sliced
- 2 rashers smoky bacon derinded, chopped
- 1 oz split lentils
- 1 oz long grain rice
- 2 pints chicken stock
- 4 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 1 small head cabbage shredded
- 4 oz sprouts trimmed and sliced
to garnish:
- fresh pesto sauce from supermarkets and delicatessens
Instructions
- Heat the oil in a large pan and fry the celery, onion, leek, carrot and bacon for 10 minutes.
- Stir in the lentils, rice, stock, tomato puree, Worcestershire sauce and plenty of freshly ground black pepper.
- Bring to the boil. Cover and simmer for 1 1/2 hours.
- Add the cabbage and sprouts and simmer for another 10 minutes.
- Garnish with pesto if liked.
Calories: 302 kcal
Carbohydrates: 38 g
Protein: 14 g
Fat: 11g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 14 mg
Sodium: 517 mg
Potassium: 885 mg
Fiber: 9 g
Sugar: 14 g
Vitamin A: 3290 IU
Vitamin C: 92 mg
Calcium: 140 mg
Iron: 4 mg