Lentil Vegetable Soup

A warm lentil vegetable soup is a simple, filling bowl for any day of the week. It comes together in 30 minutes with pantry staples, soft vegetables and red lentils, and it keeps well for lunches later in the week.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 2 garlic cloves, crushed
• 1 cup red lentils, rinsed
• 1 can (400 g) chopped tomatoes
• 1 litre vegetable stock
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley, to serve (optional)

Steps

1. Heat the olive oil in a large saucepan and cook the onion, carrots and celery for 5 minutes, until softened.
2. Add the garlic and cumin and cook for 1 minute, until fragrant.
3. Add the lentils, chopped tomatoes and vegetable stock, bring to the boil, then simmer for 20 minutes, until the lentils are tender.
4. Season with salt and pepper, ladle into bowls and finish with fresh parsley.

Tips

Time: 30 minutes | Servings: 4. For a thicker soup, blend half of it and stir it back in. It also freezes well, so save a portion for a busy day.