Lentil Soup
This is a fantastic recipe for an easy nutritious soup. A classic winter warmer, with a very low cost and can be cooked in a speedy 30 minutes with plenty of healthy vegetables- carrots, celeriac, squash, cabbage, shallots and garlic!
Servings: 4 people
Calories: 150kcal
Ingredients
- 1 lt lt Vegetable stock
- 250 g Carrots 3 medium size
- 250 g Celeriac 1/3
- 250 g Squash 1/3 of a medium size squash
- 150 g Cabbage 4 leaves
- 75 g Brown lentils
- 1 Banana shallot
- 2 tbsp Olive oil
- 1 Garlic
- 1 tsp Tomato paste
- Rosemary a few leaves
- Parsley a few leaves
- Salt and Pepper to taste
Instructions
- Peel and fine dice the carrots, celeriac and squash. Slice the cabbage leaves in thin strips.
- Rinse the lentils under cold water and drain
- Chop the shallot, place in a saucepan with the olive oil and gently cook until translucent.
- Add the chopped garlic and the prepped vegetables, cook for a minute.
- Add the rinsed lentils and the tomato paste, season slightly and pour the stock
- Cook until the lentils and all the vegetables are soft, then finish with chopped rosemary, and parsley
Notes
HINT AND TIPS:
For extra flavour, add freshly grated parmesan (or a hard vegan cheese) and a drizzle of extra virgin olive oil before serving. Serve with buttered toasted bread, I particularly like thin rye bread! If you have not got any lentils, feel free to use any other grains which are available or a short pasta. Allergens: CELERY and CELERIAC, suitable for vegans and vegetarians, gluten free.Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 6g | Fat: 5g | Vitamin A: 20IU | Vitamin C: 25mg | Calcium: 5mg | Iron: 10mg
