Lentil and vegetable soup
A big pot that turns into five lunches. · 45 min · serves 6
On the plate. A bowl of vegetables and lentils with a slice of bread on the side.
Ingredients
- 1½ cups green lentils
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 3 garlic cloves
- 1 can diced tomatoes
- 6 cups vegetable stock
- 2 cups chopped greens
- 2 tbsp olive oil
- 1 tsp cumin
Method
- Soften the onion, carrot and celery in the oil in a large pot for 8 minutes. Add the garlic and cumin for 30 seconds.
- Add the lentils, tomatoes and stock. Bring to a boil, then simmer 25 to 30 minutes until the lentils are tender.
- Stir in the greens for the last 5 minutes, season well and ladle into bowls. Cool the leftovers and freeze in glass containers.