Winter is just around the corner, the sun is setting sooner and already I’m feeling that slight evening chill.
I’ve been working flat out at college, so finding time to make healthy choices hasn’t been easy. The thing I LOVE about soup is that it’s a one pot meal, you can pack it full of veggies and that you can freeze whatever is left over.
This recipe is quick, easy and contains no meat so is the perfect meatless Monday choice.
- 1 brown onion, diced
- 2-3 large carrot, sliced/ chopped to preference
- 4 stalks of celery, sliced
- 2 cups uncooked red/brown lentils (your choice), rinsed
- 1 Tbs garlic+ginger paste
- 2 bay leaves
- 1 tsp dried Thyme (can use fresh out garden)
- 1 tsp dried Origanum (can use fresh out garden)
- 1 cup vegetable stock
- 7 cups water (boiling it prior can speed things up a bit)
- 1 can crushed tomatoes (400g)
- 2-3 Tbs vinegar
- 2 Tbs olive oil to coat the pot
- salt and pepper to taste
- In a large pot (I used my Le Creuset), heat to medium heat and coat with olive oil.
- Add onions, carrots and celery and fry for a few minutes until onions are fragrant and turning translucent.
- Using a wooden spoon, stir in garlic, bay leaves, herbs and cook for a further 2 minutes.
- Add lentils, stock, water and can of tomatoes
- Bring to boil, reduce heat to a simmer and cover for 45 min- 1 hour.
- Stir in the vinegar, season with salt and pepper.
- A few drops of chilli sauce is an added bonus if you are into a bit of a bite…