Go Back
A bowl of hearty lentil and vegetable soup with parsley and crusty bread

Hearty Lentil & Vegetable Soup

A high-fibre, freezer-friendly soup packed with lentils and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 bowls
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 carrots diced
  • 2 celery sticks diced
  • 2 garlic cloves crushed
  • 1 tsp ground cumin
  • 200 g dried green or brown lentils rinsed
  • 400 g tin chopped tomatoes
  • 1.2 litres vegetable stock
  • 100 g kale or spinach shredded
  • salt and black pepper
  • fresh parsley to serve

Method
 

  1. Heat the olive oil in a large pan and soften the onion, carrots and celery for 8 minutes. Add the garlic and cumin and cook for 1 minute.
  2. Stir in the lentils, tomatoes and stock, bring to the boil, then simmer for 25 to 30 minutes until the lentils are tender.
  3. Add the kale and cook for a further 3 to 4 minutes until wilted. Season well.
  4. Blend a little if you prefer a thicker soup, then serve scattered with parsley.