Organic Fare - New Kid on the Block!

Lifesaving Lentil Soup

Ingredients:
  • 2 tablespoons extra virgin olive oil, plus extra to drizzle
  • 1 leek, thinly sliced
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 tomatoes, chopped
  • 4 tablespoons tomato paste
  • 1/2 500gm packet of dried green or brown lentils, rinsed, drained
  • 2L (8 cups) vegetable stock
  • 400gm can chopped tomatoes
  • 400gm can cannellini, kidney or lima beans, rinsed, drained
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • sprig of chopped parsley
  • sprig of chopped coriander
  • Crusty bread, to serve
Method: 
  1. Heat the oil in a large saucepan over medium heat. Add the leek, carrot and celery, then cook, stirring, for a few minutes until softened. Add the tomato paste and cook for 1 minute. Add the lentils and stock and bring to the boil. Reduce heat to medium-low and simmer gently for 20 minutes, skimming the surface occasionally, until the lentils are tender.
  2. Add all the tomatoes, cannellini beans, coriander, paprika and some salt and pepper to the pan, then cook, stirring occasionally, for a further 10 minutes or until soup is thick & lentils are soft. Taste for spices and seasoning, then stir in half the parsley.
  3. Divide soup among shallow bowls and top with remaining parsley and coriander, a drizzle of extra virgin olive oil and freshly ground pepper. Serve with crusty bread.
See more meals in minutes!



Leave a comment

Comments will be approved before showing up.

Also in Organic Fare - New Kid on the Block!

Carrot Turmeric & Ginger Soup

Vegetable Stir-fry with Tofu and Bok Choy

Roasted Eggplant & Lentils

Lifesaving Lentil Soup | Organic Origins ...