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Chunky Veggie & Red Lentil Soup

  • Writer: Terese Boyes
    Terese Boyes
  • Apr 9, 2020
  • 2 min read

Healthy eating doesn't have to be complicated or expensive! This hearty soup recipe is simple, economical and packed full of nutrients to keep you healthy during lockdown. It's a winner for a warming lunch or light supper and takes less than 30 minutes! Use the recipe as a base, then add or switch out/in ingredients of your choice. ⁠ ⁠

Healthy eating doesn't have to be complicated or expensive!

Ingredients (serves 6)⁠


1 large onion ⁠

2 cups of potatoes ⁠

2 large carrots ⁠

1 large leek ⁠

1/4 cauliflower ⁠

2-3 cloves garlic⁠

4cm fresh ginger⁠

4 cups of chicken or vegetable stock⁠

1 tin of plum tomatoes⁠

1 cup red split lentils (rinsed)

1 tablespoons miso paste (optional)⁠

2 tablespoons ground cumin⁠

1 tablespoon turmeric powder⁠

1 tablespoon olive oil or coconut oil⁠

Salt and pepper to taste. ⁠ ⁠


Method ⁠ ⁠


1. Finely chop the onion. Roughly chop the carrot, potatoes, leeks, carrots, cauliflower into bite size pieces (as shown). ⁠ ⁠


2. Heat the oil on medium in a large cooking pot. Add the onion, garlic, ginger, carrots, potatoes and cook for 5 mins, stirring regularly. ⁠ ⁠


3. Add the leek, cauliflower, turmeric and cumin and cook for a further 2 mins. ⁠ ⁠


4. Add the tinned tomatoes, stock and red lentils. Give it a good stir and put the lid on. Once boiling, reduce the heat to a gentle simmer and cook for about 20 minutes, stirring occasionally until the vegetables are all cooked. Add more (boiling) water if needed. ⁠ ⁠


5. Add the miso (optional), stir and cook for a further 2 minutes. Throw in a good pinch of salt and pepper to taste. ⁠ ⁠


6. Serve with a sprinkle of fresh coriander or parsley if you have it. My partner also loves to add chilli flakes to his! ⁠If you pre


fer a smoother consistency, just use a stick blender.


Enjoy! ⁠



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