Lentil and vegetable soup

Published 13 Sep 2022

A nice hearty vegetarian soup which is easy to cook and budget friendly. The bonus is that the leftovers are excellent the next day for lunch. Delicious topped with a little shaved parmesan cheese.

Lentil and Vegetable Soup 

Serves 4              

• 2 tbsp extra virgin olive oil
• 2 cloves garlic, crushed
• 1 onion, diced
• 2 carrots, peeled and diced
• 3 stalks celery, diced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp coriander
• 1 zucchini, diced
• 1.25 litres (5 cups) vegetable stock
• 1 x 400 gram can diced tomatoes
• ½ cup chopped parsley
• 1 cup baby spinach, chopped
• 2 x 400 gram tins brown lentils, drained
• 1 lemon, juiced

Method

1. Heat oil in a large saucepan, then add the onion, garlic, celery and carrots. Cook for around 5 minutes until softened.
2. Add tomato paste and stir. Then add all the spiced.
3. Add zucchini, stock, tomatoes and parsley. Simmer for 20 minutes.
4. Add spinach and lentils and simmer for another 5 minutes.
5. Stir in lemon juice and serve.