A heart healthy, veggie filled dinner for the whole family!

Serves 4

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

600 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

Method

1. 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.
2. Add the spices to the pan and cook for another 1-2 minutes until fragrant.
3. 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.
4. Divide the soup between 4 bowls and serve with cracked pepper and grainy bread.