LENTIL SOUP WITH VEGETABLES – Delicious and nutrient-dense lentil soup with veggies. This naturally vegan lentil soup is perfect for the chilly season and is sure to please the whole family.
LENTIL SOUP WITH VEGETABLES
— 2 medium onion, diced
— 1 large carrot, diced
— 2 celery stalks, diced
— 2 tablespoons olive oil
— 1 large parsnip, diced
— 1 teaspoon Himalayan salt
— 3 large garlic cloves, finely chopped
— 1 tablespoon fresh thyme, finely chopped
— 2 teaspoons smoked paprika
— 1 tablespoon fresh rosemary, finely chopped
— 1 × 400 g (14 oz) can of chopped tomatoes
— 2 medium potatoes, cubed (about 250 g) (8.8 oz)
— 6 oz (175 g) brown or green lentils, rinsed
— 2 bay leaves
— 1 ½ (6 cups) liters low-salt vegetable stock
— 3.5 oz (100 g) baby spinach
— Freshly ground black pepper, to taste
Heat the olive oil in a large, heavy-bottomed pot such as a Dutch oven. Sauté onion, carrot, celery, and parsnip for 8-10 minutes over medium heat until the veggies soften.
Add the salt and garlic and continue to cook for another minute until fragrant. Stir in the smoked paprika, fresh thyme and fresh rosemary and cook for a further minute.
Next, stir in the chopped tomatoes, potatoes, lentils, bay leaves and stock. Bring to a boil, then lower the heat, cover the pot with a lid, and simmer for 25-30 minutes, stirring occasionally, until the lentils are cooked to your liking.
Add the baby spinach and put the lid back for a minute to allow it to wilt. Season with freshly ground black pepper and extra salt if needed, and serve with your favorite crusty bread.
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