Hearty Lentil Soup

My hearty lentil soup is packed full of nutrients. Lentils are an excellent source of plant-based protein (important for building and repairing tissues), iron (for your red blood cells to transfer oxygen around the body) and folate (for making red and white blood cells). It's an incredIbly easy recipe with ingredients you probably most likely have in your kitchen already.

Number of Servings: 4 servings

Ingredients:  

  • 1 medium white onion

  • 1 large carrot

  • 3 garlic cloves, crushed

  • 2 tsp ground cumin

  • 1 tsp curry powder

  • ½ tsp dried thyme

  • 1 can diced tomatoes

  • 150g red lentils

  • 50g green lentils

  • 1 vegetable stock cube with 500ml water

  • Another 400ml water

  • 1 teaspoon salt

  • Pinch of red pepper flakes

  • Freshly ground black pepper

  • 1 cup chopped fresh kale or spinach

Method:

  1. Heat a large pot over medium heat. When hot add 100ml water, the chopped onion, garlic and chopped carrot and stir for about 5 minutes until the onion is turning translucent.

  2. Add cumin, curry powder and thyme. Cook until fragrant for about 30 seconds. Then add chopped tomatoes and cook for a few more minutes.

  3. Pour in lentils, vegetable broth and 400ml water, salt and a pinch of red pepper flakes. Bring the mixture to a boil and then partially cover the pot and reduce the heat to a gentle simmer. Cook for 20 minutes or until the lentils are tender but still hold their shape.

  4. Add the chopped greens and cook for 5 more minutes. Remove the pot from the heat. Taste and season with more salt, pepper or chilli flakes if desired.

  5. Serve while hot with your favourite wholegrain bread.

Serena O'Reilly