Tomato, lentil & meatball soup

serves 4

1½ tbsp extra virgin olive oil
2 large carrots, peeled, halved lengthways, thickly sliced
1 red onion, finely chopped
2 garlic cloves, crushed
2 tbsp no-added-salt tomato paste
75g ( 1/3 cup) dried French-style lentils, rinsed, drained
400g can diced tomatoes
500ml (2 cups) gluten-free, salt-reduced chicken stock
150g green beans, sliced into thirds
1 zucchini, thinly sliced
80g baby spinach
Shredded lemon rind, to serve (optional)


350g extra lean pork mince
2 tbsp chopped fresh basil leaves
1 tsp finely grated lemon rind

To make the meatballs, combine the pork, basil and lemon rind in a bowl. Season. Roll tablespoonfuls of the mixture into 16 balls.

Heat 2 tsp oil in a large saucepan over medium heat. Cook the meatballs, turning, for 5-6 minutes or until golden. Transfer to a plate.

Heat the remaining oil in the pan over medium heat. Add carrot and onion. Cook, stirring, for 6-7 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the tomato paste and cook, stirring, for 1 minute.

Add the lentils, tomato, stock and 750ml (3 cups) water. Bring to the boil. Reduce heat to medium-low. Partially cover. Simmer for 30 minutes or until the lentils are tender. Return the meatballs to the pan. Add the beans and zucchini. Simmer, uncovered, for 5 minutes or until the vegetables are tender. Season. Stir through the spinach until just wilted.


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