French-style vegetable and lentil soup

By Blua | Digital health by Bupa

Published 2 December 2024

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diabetes friendly dinner lunch vegetarian

Two bowls of lentil soup sit on a table alongside slices of toast.

Try this delicious meal to warm the heart and hit your nutrition targets.

The beauty of this soup is that you can add any vegetables you have lying around, so it’s the perfect way to use up the odds and ends from the fridge. It also happens to make for a warming and filling meal.

Prep time

15m

Cook time

25m

Serves

2

Ingredients

11

Ingredients

Soup

1 tbsp olive oil
1/2 leek, white and light green parts only, washed and finely sliced
1 large carrot, quartered longways and roughly chopped
2 celery stalks, halved longways and roughly chopped
1 large zucchini, quartered longways and roughly chopped
1 garlic clove, minced
Sea salt and freshly ground black pepper
600ml vegetable stock (or chicken stock or bone broth)
400g can lentils, rinsed and drained
35g (1 cup tightly packed) silverbeet, washed and roughly chopped
2 tbsp roughly chopped flat-leaf parsley

Garlic crostini

1 small wholegrain baguette
Extra-virgin olive oil
1 garlic clove, peeled

Method

Step 1:

Heat a large saucepan or stockpot over a medium heat. Add the olive oil then the leek, carrot, celery, zucchini, garlic and a good pinch of salt and pepper. Fry for about 5 to 7 minutes, or until the vegetables have softened.

Step 2:

Add the stock, lentils and silverbeet and stir well. Bring to the boil, then turn the heat down and place the lid on the pan. Simmer for around 10 minutes, or until the vegetables are cooked.

Step 3:

While the soup is cooking, prepare the garlic crostini. Turn your grill on to a medium-high heat. Cut the baguette in half lengthways and toast it, uncut side up, for a few minutes, or until beginning to turn golden.

Step 4:

Take the baguette out of the oven and drizzle a little extra virgin olive oil over the cut sides. Add a good pinch of sea salt, then rub with the garlic clove and place back under the grill, cut side facing up, to toast for a few minutes.

Step 5:

Once the soup is ready, turn off the heat and stir in the parsley.

Step 6:

Divide between 2 bowls and serve with the garlic crostini.