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
Squash, summer, yellow, includes skin, raw
1 large, diced
Celery, American Green, stalk, raw
2 stalks, sliced
Garlic, raw
2 cloves, minced
Tomatoes, crushed, canned
1 can
Soup, vegetable with beef broth, canned, condensed
4 cups
Mustard spinach, (tendergreen), raw
2 large handfuls
Beans, Dry, Red (0% moisture)
1 cup, rinsed
Oil, olive, extra virgin
1 tablespoon
Carrots, baby, raw
2 medium, diced
Lemons, raw, without peel
juice of 1 lemon
Cumin (cummin) seed, dried, ground
1 teaspoon
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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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