Experience the warmth and super nourishment when lentils are combined with typical vegetables to make this very easy and flavourful soup.
2 Tbsp (30 ml) olive or favourite vegetable oil
2 medium potatoes, peeled and finely diced
2 medium carrots, peeled and finely diced
2 celery stalks, finely diced
1 medium onion, diced
2 cloves garlic, chopped
1 cup (250 ml) dried green lentils, rinsed
1 x 400 g tin peeled chopped tomatoes
2 tsp (10 ml) fresh or ½ tsp (2.5 ml) dried thyme
6 cups (1½ liter) water
1 tsp (5 ml) vegetable stock powder or 1 cube
2 tsp (10 ml) balsamic vinegar
¼ cup (60 ml) chopped parsley
½ tsp (2.5 ml) salt or a little more if needed
ground black pepper
- Heat the oil in a large saucepan and sauté the vegetables for 10 minutes over moderate heat, stirring form time to time, to soften but not brown.
- Add the lentils, tomatoes, thyme, water and stock powder and bring to boil. Reduce heat and simmer 30 minutes or until all is just tender – not too soft.
- Add the vinegar, parsley, salt and pepper and heat through. Serve piping hot.
- The soup will last up to 5 days refrigerated but may be frozen successfully as well.
- The basic soup is vegetarian but for those who enjoy a meaty flavour, replace the vegetable stock with beef or chicken stock and add a few bacon rashers, cut into small bits, to the saucepan with the vegetables.
- Roll up and finely shred a few washed spinach or kale leaves. Add to the soup shortly before serving and heat through. Serve when the spinach or kale has just softened but is still bright green.
- The canned tomatoes can be replaced by 1½ cups (375 ml) peeled and chopped ripe red tomatoes. The lentils can be replaced by 1 x 400 g tin lentils (any colour), drained and added to the soup after vegetables have simmered for 15 minutes.
Recipe by Carolié de Koster.
Photo credit: www.nutritiontwins.com