basic veggie and lentil soup

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When I say ‘basic’ I don’t mean it in the ‘ya basic’ the way that Eleanor says it on The Good Place.  I mean this is a really nice, simple winter soup staple, that you can build on and flavour up in lots of different ways (see options below).

The basic ingredients here are things you’re highly likely to have in your fridge and pantry. So it’s a good one for whipping up a quick, veggie-rich lunch if you’re working from home and need warming up.  Of course it’s even quicker and tastier when you heat it up the next day!

TBH I thought twice about writing this up because it is so simple. But then I remembered that lots of things I love to eat are really simple, and sometimes it’s just nice to get some inspiration and have a recipe to follow. Especially if you’re one of those people who doesn’t really know what to do with legumes, but wants to eat more of them. Add any vegetables you want really - there are no rules when it comes to soup!

I’ll spare you the long blog post about my winter memories as a child and the soup my grandma used to cook me when I was home sick from school. Just… here is the recipe:

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Serves: 3-4

Author: Marnie Nitschke

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Basic vegetable and lentil soup

This is a base vegetable and lentil soup recipe - here's some flavour options to experiment with: Add fresh or dried oregano and basil Add a dollop of pesto on top when serving Add Moroccan spice mix (about 1.5 tsp) Add your favourite curry powder (1 tsp)

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 1 tbsp extra virgin olive oil
• 1 small onion (or half a large), finely chopped
• 1 large carrot, finely chopped
• 1 large (whole) celery stick, finely chopped
• 1 large clove of garlic, finely chopped
• ½ tin crushed tomatoes
• 3 cups chicken stock
• 1 tin brown lentils, drained and rinsed
• Salt and pepper

Instructions

1. In a medium saucepan, heat olive oil over low-medium, then add onion, celery and carrot and sauté for 3 minutes.
2. Next add the garlic and sauté until fragrant, then add any spices you are using, along with tomatoes, stock and lentils.
3. Season with salt and pepper, then cook (mostly covered – you don’t want to reduce it too much) for around 15 minutes, until all veggies are soft.
4. You can serve this as is, but I prefer to use a stick mixer to give it a quick blend – breaking up some of the vegetables but leaving a good amount of texture.
5. Serve with crusty bread, and any extra condiments desired.

Did you make this recipe?

Tag @forkthatnutrition on instagram and hashtag it #forkthatsdelicious

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