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Lentil Soup

Cal= 162 per portion

This heartwarming soup is not only great for a winter’s meal but also great in supporting the immune system. It is delicious and nutritious.

Serving size: 10 portions

You need:

  • 1x 410g can of chickpeas
  • 1 vegetable stock block/ 4tsp of stock powder dissolved in 2L of boiled water
  • 1 large onion peeled & chopped
  • 2 tsp of sweetener
  • 1x 410g can of chopped tomatoes
  • 2 celery sticks with leaves chopped fine
  • 1x 65g can of tomato paste; salt & pepper to taste
  • ½ tsp crushed ginger
  • 1tsp crushed cinnamon
  • 1 cup large green or brown lentils (soaked in water for 1 hour) or 2x 410g cans of brown/green lentils
  • 4 tsp lemon juice
  • 6 baby marrows cut in slices
  • chopped parsley.


  • Drain the chickpeas and add it to the stock, water, onion, sweetener, tomatoes, celery & tomato paste in a large pot.
  • Simmer for 20 minutes or until soft. Add the lemon juice, baby marrows and more water if necessary.
  • Boil for 15 minutes. Add and mix the parsley in just before you serve it.

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