Hearty Vegetable & Lentil Soup
In this lentil soup, the divine combination of lentils and vegetables is a perfect combinations for a warming lunch or light dinner. Serve on it's own or with fresh warm crusty wholegrain bread, it's a winner with the whole family. Or double it up and freeze in separate portions for your work lunches.
Author: Wick Nixon
Serves: 5 serves
- 1 T oil
- 1 medium brown onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 t fresh ginger, finely chopped
- 1 t cumin powder
- 1 medium carrot, cut into small cubes
- 2 celery sticks, finely chopped
- 2 bay leaves
- 3 fresh thyme leaves
- 1 ½ c green lentils, rinsed
- ¼ c tomato paste
- 1.5 litres chicken or vegetable stock
- 1 ½ T lemon juice
- 2 T Worcestershire sauce
- a good grinding of salt and pepper
To serve, optional
- red chilli, finely chopped
- ⅓ c parmesan cheese or nutritional yeast flakes if dairy free
- To make the Hearty Vegetable & Lentil Soup, heat oil in a large saucepan over medium-high heat. Cook onion, garlic, ginger, cumin, carrot and celery, stirring for 10 minutes or until softened.
- Add bay leaves, thyme, lentils, tomato paste and stock, bring to the boil. Reduce heat, simmer, uncovered for 30-40 minutes or until lentils are tender. Stir in the juice and Worcestershire sauce, and season with salt and pepper.
- Ladle soup into bowls, serve topped with parmesan and chilli if desired.
- For more delicious recipes for the whole family, head to the RECIPES section on my website.
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