Lentil and Vegetable Soup
A hearty, warming lentil soup packed with vegetables and fragrant spices. High in protein and fibre, naturally vegan, and perfect for batch cooking. Gets even better the next day.
Prep
15m
Cook
35m
Diff.
Eas
Serves
5
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Ingredients
Celery, raw
2 stalks, sliced
Garlic, raw
2 cloves, minced
Tomatoes, crushed, canned
1 can
Soup, vegetable with beef broth, canned, condensed
4 cups
Oil, olive, extra virgin
1 tablespoon
Cumin (cummin) seed, dried, ground
1 teaspoon
Lemon juice, raw
juice of 1 lemon
Lentils, raw
1 cup red lentils, rinsed
Spinach, raw
2 large handfuls
Carrots, baby, raw
2 medium, diced
Onions, welsh, raw
1 large, diced
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Instructions
Heat olive oil in a large pot over medium heat.
Add the onion and cook for 5 minutes until softened.
Add the carrot and celery and cook for a further 3 minutes.
Add the garlic, cumin, coriander and smoked paprika. Cook for 1 minute, stirring, until fragrant.
Add the rinsed red lentils, crushed tomatoes, vegetable stock and bay leaf.
Bring to the boil, then reduce heat and simmer for 25–30 minutes until the lentils are completely soft and breaking down.
Add the spinach or kale and stir until wilted.
Taste and season with salt, pepper and a squeeze of lemon juice.
Serve with crusty bread or flatbread.
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