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Hearty Lentil Soup

This divine lentil soup is a traditional family recipe passed down from my beautiful mum. It was and still is my absolute favourite winter comfort food.

It also ticks so many boxes, being gluten-free and vegan. And the most important box it ticks is deliciousness. It’s an incredibly wholesome recipe packed with iron, fibre and all the things our body needs to thrive.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 8

Ingredients

1 small carrot

1 small zucchini

1 brown onion

2 cloves garlic

1 small celery stalk

2 tablespoons olive oil

pepper or chilli to taste

1 to 2 teaspoons salt

1 1/2 cups of french of puy lentils (my absolute favourite but can use any type of green of brown lentil)

2 tablespoons tomato passata

2 litres filtered water or vegetable broth (veg broth will give a bolder flavour but this soup with water is still beautiful)

Method

Finely dice the onion, carrot, celery and zucchini into very small pieces.
Crush cloves of garlic.
In a large saucepan heat olive oil and then sauté onion and garlic until translucent.
Add finely diced carrot, zucchini and celery.
Cook another 2 - 4 minutes until vegetables are turning a golden brown colour (without burning).
Add passata and cook a further 2 minutes.
Then add lentils (which have been rinsed, no need to soak these).
Add water or vegetable stock along with salt and pepper to taste.
Let simmer for up to 30 minutes or until the lentils are cooked.
If soup is thickening too much, add additional hot water or stock, half a cup at a time.
Always taste for flavour as you go and add more salt if needed.
Serve with crusty bread, wholemeal rice or even a short pasta of your choice.

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