There’s nothing like a hearty warm soup on a cold winter day. I love adding lots of fresh veggies to my soup and making this into a full balanced meal. Always have some of this frozen for those extra lazy days.
VEGETABLE LENTIL SOUP
Serves: 6-8
INGREDIENTS
2 Tbsp olive oil
1 large yellow onion, finely diced
2 Tbsp tomato paste
1 tsp dried thyme
1 clove garlic, finely diced
3 celery stalks, finely diced
3 carrots, peeled and finely diced
2 cups green French lentils
8 cups vegetable or chicken stock
1 1/2 tsp salt
1/8 tsp pepper
Optional: red chilli flakes, 1/2 bunch kale sliced thinly
INSTRUCTIONS
1. In a soup pot over medium heat, add olive oil. Once oil is heated, add diced onions and cook, stirring occasionally for 8-10 minutes, until golden brown.
2. Add tomato paste to the onions and stir. Cook tomato paste for 2-3 minutes, until it darkens. Add thyme, celery and carrots. Cook and stir for about 3 minutes.
3. Add lentils, 8 cups of stock, salt and pepper to the pot. Adjust heat to medium and bring soup to a gentle simmer. Cover and let soup cook for 55-60 minutes, until lentils are soft.
4. Scoop out 1-2 cups of soup and puree in a blender, or with an immersion blender, until smooth with a bit of texture. Scoop out and blend more if you want a thicker soup. Add back into the pot and let simmer, until soup has thickened to your liking.
5. Taste and add more salt and pepper if needed. If adding kale, add now and cook for 3-5 minutes until kale softens.
6. Store in the fridge for up to 5 days! Freeze and defrost in a pot.
Enjoy!
xo
A