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Lentil Soup

vegan lentil soup recipe jay halford plant based cooking course

Recipe:

Lentil Soup

A hearty lentil soup that is also a very substantial meal. This one is a great mix between a soothing soup and a protein/carb pack meal feeding you loads of nutrition. Lentils are low in calories, rich in iron and folate. They are an excellent source of protein. They pack health-promoting polyphenols and may reduce heart disease risk factors. They’re easily cooked in 5–20 minutes and add a really great substance to this soup.

Makes 4 servings
Total Time: 35min
Plant based Cooking Course Jay Halford
Prep: 15min

Ingredients

  • A drizzle of extra virgin olive oil 
  • 2 medium carrots, peeled and roughly diced
  • 2 celery stalks, diced
  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper 
  • 1,400g can chopped tomatoes
  • 250g green lentils
  • 5g fresh thyme leaves
  • 1 litre vegetable broth
  • 100g baby spinach

Method

  • In a large pot over medium-high heat, heat the olive oil. Add carrots, celery, and onion and cook until beginning to soften, around 5 minutes. 
  • Add garlic, cumin, coriander, and salt and pepper and cook for 1 minute, stirring constantly.
  • Add tomatoes, lentils, thyme, and vegetable broth and bring to a boil. Reduce the heat and cover with a lid, simmer until lentils are tender and soup has thickened.
  • Around 20 minutes. (If most of the liquid has been absorbed, add in ½ to 1 cup more water or vegetable broth)
  • Stir in spinach and continue cooking until wilted for 2 minutes, then season again with salt and pepper.

Download Recipe PDF

Lentil Soup