Hearty Lentil & Vegetable Soup
This is one of my favourite winter dishes, and that’s saying a lot coming from someone who hated soup AND lentils growing up! We would have soup for dinner every Friday night as we opened the Sabbath and it definitely wasn’t something that i looked forward to each week.
However, now as an adult, I can reflect back and acknowledge that soup was an easy meal to whip up after a long week of work, especially when a day of rest was just around the corner.
This one is delicious both with and without lentils and if you’re more of a meat-lover, why not add some beef stew meat instead?
Enjoy x
Ingredients:
1 onion (chopped)
3 small carrots (diced)
2 celery stalks (diced)
2 cups vegetables; e.g.
Zucchini
Potatoes
Green Beans
Red Capsicum
5 garlic cloves (minced)
2 tins tomatoes (400 g)
6 cups Vegetable stock
1 cup green lentils
2 bay leaves
1 tsp curry powder
1 tsp dried thyme
Chilli flakes
2 cups leafy greens (kale/spinach)
Lemon Juice
Method:
Add onion, carrot, celery, veggies to a saucepan over medium heat, add salt and cook, stirring often, until the onion has softened - about 6 minutes.
Add chopped garlic, curry powder and thyme and stir. Add tinned tomatoes and cook for a few more minutes, stirring often.
Pour in the stock and add lentils, chilli flakes and bay leaves. Season with salt and pepper. Once the mixture has come to a boil, reduce heat, cover and let simmer for 30 minutes (or until the lentils are cooked through).
Add leafy greens and cook until they’ve wilted but still have their strong green colour. Take off the heat and remove the bay leaves.
Serve into bowls with a lemon wedge to squirt over the top (this makes it!). Drizzle with olive oil and season with salt and pepper. Don’t forget your side of crusty sourdough too!
