Lentil Soup
This lentil soup is so easy to make and is an ideal recipe for creating batches and freezing some for when you don’t have time to cook. It makes a great starter or lunch.
To make this soup you’ll need vegetable broth. There’s a simple recipe on our website, or if you’d prefer you can use vegetable bouillon instead.
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Serves
4
Prep
10 mins
Cook
35 mins
Total Time
45 mins
Dietary
GF, DF, V, VEG
Ingredients:
2 carrots
400g/14oz of lentils
2 sticks of celery, sliced
60g/2oz of spinach
2 sweet potatoes, chopped (We leave the peel on ours as it's full of nutrition but you can remove it if you prefer)
1/2 onion, chopped
1.2 litres/1.5 quarts vegetable broth
1 tsp. coconut oil
1 tsp. dried basil
1 tsp. ground pepper
Method:
- Heat the coconut oil in a large saucepan and gently fry the onion, carrot and celery until softened.
- Add in the rest of the ingredients (except for the spinach), bring to the boil then leave to simmer until the potatoes are nice and soft (approx 20-30 minutes).
- Add in the spinach and leave to wilt (1-2 minutes).
- Serve up and enjoy!
