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Lentil and Vegetable Soup
Lentil and Vegetable Soup
Servings
4 Servings
Cooking Time
30 minutes
Calories
Ingredients
- Spray cooking oil
- 1 large red onion, finely diced
- 2 sticks celery, trimmed, diced
- 2 cloves garlic, peeled, finely diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 medium sweet potato, peeled, cut into small cubes
- 4 medium sized tomatoes, roughly chopped
- 400 g canned no added salt brown lentils, drained, rinsed
- 300 ml reduced salt vegetable stock (see tips)
- 700 ml water
- 3 cups baby spinach leaves
- 4 slices crusty multigrain bread, toasted, to serve
Equipment
- Sharp knife
- Chopping board
- Large pot
Instructions
- Place a large pot over medium heat and spray with olive oil. Cook onion, celery and garlic and cook for 1-2 minutes, or until just softened.
- Add the spices to the pan and cook for another 1-2 minutes until fragrant.
- Add sweet potato, tomatoes, lentils, vegetable stock and water to the pot and bring to the boil. Reduce heat and simmer, partially covered, for 20-25 minutes or until sweet potato is tender, cooked through and soup has thickened. Stir through spinach.
- Divide the soup between 4 bowls and serve with cracked pepper and grainy bread.
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