Winter Lentil and Vegetable Soup
Serves 6
Easy
Prep:
Cook:
This recipe was inspired by Jean Carper in her book The Food Pharmacy Cookbook. It has evolved in my kitchen over the past 15 years but has remained a firm favourite. The lentils can be any sort and the veg can be varied according to what you have in
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- 1 cup dried lentils
- 1 tin plum tomatoes
- Stock (about 500mls)
- 3 carrots chopped
- 3 sticks celery chopped
- 1 onion chopped
- 1 clove garlic crushed
- 1 teaspoon allspice
- 1 teaspoon dried thyme
- A handful of baby spinach (optional)
- A little olive oil for sautéing the onion
Method
step 1
Gently sauté the onion and garlicstep 2
Stir in the the other ingredientsstep 3
Bring to the boil, cover and simmer for about half an hourstep 4
Place half the soup in a blender and then add back to the panstep 5
Add the spinach, if using, warm through and serve
