Winter Lentil and Vegetable Soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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
Ingredients
- 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 1Gently sauté the onion and garlic
- STEP 2Stir in the the other ingredients
- STEP 3Bring to the boil, cover and simmer for about half an hour
- STEP 4Place half the soup in a blender and then add back to the pan
- STEP 5Add the spinach, if using, warm through and serve
