This Lentil Soup is a classic winter meal for my family, as it is easy to prepare, nutritious, and enjoyed by the whole family. When making vegetarian soups, it is especially important to include a protein source, such as some beans or lentils. My favourite additions to soup are lentils, chickpeas, butter beans and cannellini beans, but kidney beans and black beans are delicious too! This lentil soup would be especially delicious served with some of Lisa’s High Protein Bread.
Although I’ve stuck to the basics in the recipe below, you can also add in some sweet potato and/or regular potatoes, depending on what you have on hand. Simply chop the sweet potato/potato into small cubes and add it along with the carrot and celery at the beginning. If adding potato, you may need to add a little more stock or some water, depending on how thick you like your soup.
2 tablespoons oil (extra virgin olive oil or avocado oil)
1 large brown onion, chopped
1-2 carrots, chopped
1 celery stick, chopped
1-2 cloves garlic, crushed
2/3 cup dry red lentils
2 ½ cups stock
Salt and pepper, to taste
1-2 tbsp chopped parsley, to garnish
- Heat oil in a large saucepan. Add the onion, carrot and celery and fry until soft.
- Add the remaining ingredients, with salt and pepper to taste.
- Bring to the boil, cover and simmer for 45 minutes, stirring occasionally. Check the seasoning.
- Sprinkle with the chopped parsley to serve.