Vegetable and Lentil Soup is a great lunchtime option or if you are seeking a light dinner.
I love this recipe because you can flex it for any vegetables you have and it’s a fab way to clear up any that need to be eaten in the next few days – a great way to reduce your waste and keep up with your 5 a day!
By adding lentils this makes it a more hearty meal and eliminates the need to add bread or toast, plus lentils are a good choice for topping up your protein, you will be fuller for longer!
Is it tasty?! Well I cooked this on the day I am writing this and my hubby had more than two helpings… so yes! 🙂
This recipe makes approx 4-5 portions
Two Root vegetables – like carrots (approx 2) , butternut squash or even sweet potatoes (diced and about two big handfuls)
One of the following from the Onion family – This one I used leaks (one big one) – but you can use onions (one), spring onions (about 3-4), shallots (two)
The original recipe has celery (I’m not so keen on this, so rarely have it in my fridge) – but treat this as a root vegetable in the method below
Any other vegetables you need to use up – this had ½ a red pepper, about 4-5 florets of cauliflower and ½ a bag of spinach
50g of split red lentils
600ml of Vegetable stock
Seasoning – Pepper, a pinch of salt and dried chilli flakes
If you want to: I add a desert spoon of natural bio yoghurt and a sprinkle of fresh coriander
- Get a large saucepan with a lid (or use foil if you don’t have a lid)
- Heat up a drizzle of oil
- Add your diced root vegetables, place the lid on your saucepan and let them sweat for about 5-7 mins (stirring a couple of times) – don’t worry if it chars a little, it adds flavour
- Then add your onion option, which you will have sliced up & stir
- Plus add any other ‘hard’ vegetables like the pepper and cauliflower & stir
- Add a little more oil and a tablespoon of water, then add the lid again – let that sweat for another 5-7 mins (once it looks softer, start the next step)
- Add your red lentils & stir + add all your vegetable stock & stir again – don’t add the lid back on
- Bring to boil and simmer for around 30-45 mins, if it gets sticky thick add more water
- About 10 mins before the time is up, add your soft vegetables like spinach or say spring greens
- Once the lentils are soft, and it’s a thick consistency, take it off the hob to cool for 15-20 mins.
- Once cool, ideally get your hand blender and blend (if using any other type of blender, be sure that it’s cool enough for you to handle)
- After blending, add pepper, a pinch of salt (if you think it needs it) and I like to add a sprinkle of chilli flakes for an extra kick (don’t do this if a) you are giving it to children or b) you don’t like spicy food)
(By the way children do love this! One of my girlfriends gave it to her toddler when she joined me for lunch as it was that tasty! 😉 )
Next! If you are making it in advance, leave it there or head straight to the next steps
- You need to decide what consistency you like (I like mine thick) – add more water if you don’t
- Heat the soup back up stirring often
- Once warm, place 2-3 large scoops into a warmed up bowl
- Add the yogurt and coriander (if required)
- And serve!
I have at times freezed extra portions and it’s been absolutely fine – but make sure you eat it within 3-6 weeks.