Nourish
Warming Lentil and Vegetable Soup
This warming soup is the perfect antidote to cold winter days. It's packed full of flavor and fibre, and is so easy to make, too.
I've had a packet of green lentils staring back at me in the pantry for a couple of months. It's a cold and rainy day here, so the idea came to whip up a warming batch of green lentil soup.
This soup is hearty and filling, and bursting with fibre, so it's a handy recipe to have up your sleeve if you've been struggling with constipation.
If you find that lentils give you gas, give them a soak for a couple of hours and then rinse off before you start cooking with them. You could also consider using fewer lentils (1 cup instead of 2) and amping up other veggies by adding extra carrot, or some grated zucchini, for example.
A Practical, Everyday Recipe
The recipes I create and publish to Nourish and Treat are designed with flexibility. I'll cook from what I have available in the pantry, and although I list quantities as a guide, I encourage you to experiment and add more or less of the ingredients you enjoy most.
Let's get cooking.
Warming Lentil and Vegetable Soup
Prep Time 15 minutes, Cook time 35 minutes
Ingredients
1 Onion, finely chopped
2 cloves of Garlic, finely chopped
2 Celery Stalks, finely sliced
2 large carrots, grated or finely chopped
2 Cups of dried green lentils
1/3 Cup of pearled barley (optional)
1 tbsp Curry Powder (optional)
1.5 litre of water (if you like it soupier, use 2 litres)
1 Sprig of Rosemary (optional)
Thyme leaves (optional)
Equipment
Large Saucepan
Method
- Add a dash of oil, onion, Garlic and celery to the saucepan and simmer until lightly golden.
- Add carrot and stir through
- Add lentils and barley
- Add curry powder*
- Add water
- Add a sprig of rosemary and thyme leaves (optional)
- Season generously with salt and pepper
- Bring to a boil and simmer for 35 minutes
- Test that lentils and barley are soft, remove the rosemary sprig and serve the soup with toasted bread.
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