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Easy Lentil Soup

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Description

This is a super easy Lentil soup suitable for vegans. It comes together in 45 minutes or less and is packed with wholesome flavours and contains mainly pantry ingredients, hooray! It contains fibre, protein and an array of vitamins which makes this a healthy meal to make over and over again. The recipe will easily serve 4 people.

Ingredients

  • ¼ cup olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, chopped
  • ½ tablespoon cumin
  • ½ tablespoon curry powder
  • ½ teaspoon dried Thyme
  • 1 teaspoon Paprika
  • 1 teaspoon salt
  • 2/4 cup Passata
  • 1 cup water
  • 3 cups vegetable stock
  • 1 tin of canned tomatoes or 1 ¼ cup finely chopped fresh tomatoes
  • ¾ cup red or green lentils, rinsed
  • Freshly cracked black pepper
  • 1 cup chopped spinach or kale leaves
  • 1 tablespoon lemon juice

Instructions

  1. In a large heavy-bottomed pot, add the olive oil and chopped onion and cook over medium heat until onions are soft.
  2. Add the garlic and cook for another minute.
  3. Add the carrots, cumin, curry powder, thyme, paprika and salt. Add an extra dash of oil if the ingredients look like they are sticking to the pot. Cook for 2-3 minutes to allow the flavours to develop.
  4. Add the Passata, water, vegetable stock, tomatoes and lentils.
  5. Add a good few twists of Freshly cracked black pepper.
  6. Bring the soup to the boil for 2-3 minutes and then reduce to a gentle simmer and cook for 30-45 minutes or until lentils are soft.
  7. Add in the lemon juice and chopped greens once the lentils are done and stir through.
  8. Serve with sprinklings of Parmesan cheese and fresh sourdough or ciabatta bread.