The start of winter means delicious soup recipes. Soup is great at keeping us warm and is comforting when we are sick. It is also an excellent way of increasing vegetable intake. This recipe also includes lentils, adding extra fibre to the dish.
PREP TIME
15minCOOK TIME
45minTOTAL TIME
60minSERVES
6Ingredients
- 500g brown lentils
- 2 tbsp extra virgin olive oil
- 1 large brown onion, chopped
- 4 cloves garlic, crushed
- 2 sticks of celery, thinly sliced
- 4 tomatoes, chopped
- 3 bay leaves
- 2 litres of salt reduced vegetable stock or water
- 1 tsp cumin
- 2 tsp coriander
- 1 long red chilli, seeds removed, finely chopped
- 4 potatoes, peeled and diced
- 2 carrots, peeled and diced
Method
- Rinse lentils in cold water, drain and set aside
- Heat oil in saucepan over medium heat. Add onions, garlic and celery and cook for 5 minutes, until soft
- Add tomatoes, bay leaves, herbs and stock. Bring to the boil
- Add chilli, lentils, potatoes and carrots. Stir in well
- Reduce heat and simmer for 40-45 minutes until lentils are tender. Add extra stock if needed
