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Lentil-and-vegetable-soup

Lentil and Vegetable Soup

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion finely chopped
  • 1/2 cup carrot finely chopped
  • 1/2 cup celery finely chopped
  • 500 g dry lentils rinsed
  • 1 cup diced tomatoes
  • 2 litres vegetable broth/bone broth.
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin

Instructions

  1. Place a pot on a medium heat, add olive oil
  2. Sauté onion, garlic, carrot and celery for 5-7 minutes.
  3. Add the lentils, tomatoes and broth and stir.
  4. Increase the heat and bring to the boil.
  5. Once boiling, reduce heat slightly and leave to simmer covered for approximately 40 minutes or until the lentils are soft.

Recipe Notes

To serve: Serve the soup from the pot or puree in a food processor for a smoother consistency.

To store: Store in the fridge for up to 2 days or freeze for up to 3 months.

Tip: Serve with brown rice to ensure a complete protein-packed meal. When you pair up delicious combinations of plant-based proteins and whole grains you maximise (or enhance) the benefits of plant-based proteins.