Serves: 8|Prep: 60 min
Serves: 8|Prep: 60 min
This perfect winter-warmer is a hearty family favourite. Lentils add protein and iron to this delicious veggie-packed soup. Pureeing the soup can make it far more appealing for younger children, babies or the fussy eaters in your family. This is the perfect weekend or take-to-school in a thermos meal to keep little tummies warm.
Ingredients
Method
| 2 tablespoons olive oil | |
| 1 cup finely chopped onion | |
| ½ cup finely chopped carrot | |
| ½ cup finely chopped celery | |
| 500g lentils, rinsed | |
| 1 cup diced tomatoes | |
| 2 litres of vegetable broth/ bone broth | |
| ½ tsp freshly ground coriander | |
| ½ tsp freshly ground toasted cumin |
| 1. | Place a pot on a medium heat, add olive oil, onion, garlic, carrot and celery. |
| 2. | Sauté for 5-7 minutes. |
| 3. | Add the lentils, tomatoes and broth. |
| 4. | Stir gently, whilst increasing the heat and bringing to the boil. |
| 5. | Reduce heat and leave to simmer for approximately 40 minutes or until the lentils are soft. |
| 6. | Remove from heat and allow to cool. |
| 7. | Using a hand held blender, process until a smooth consistency is reached. |
| 8. | Serve with brown rice, quinoa, sourdough bread or as a started before the main meal. |
