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!
Prep Time10 minutes mins
Cook Time25 minutes mins
Course: Soup
Cuisine: Italian, Mediterranean
Servings: 4 people
Calories: 150kcal
- 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
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
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.
Calories: 150kcal | Carbohydrates: 20g | Protein: 6g | Fat: 5g | Vitamin A: 20IU | Vitamin C: 25mg | Calcium: 5mg | Iron: 10mg