Lentil and Vegetable Soup
This easy recipe combines earthy lentils, fragrant spices, and a medley of vegetables for a nourishing dish that is as delicious as it is simple to prepare.
Ingredients
- ¼ cup extra virgin olive oil
- 2 medium onions finely chopped
- 2 carrots chopped
- 4 cloves garlic minced
- 2 tsps ground cumin
- 1 tsp dried thyme
- 1x 400g can diced tomatoes
- 500g lentils rinsed well
- 4 cups vegetable broth
- 2 cups water add more if needed
- 1-2 spinach destemmed and chopped
- 1 tsp salt adjust to taste
- pinch of chilli flakes adjust to taste
- ½ cup chutney
- freshley ground black pepper to taste
- fresh thyme for garnish optional
Instructions
Sauté the Aromatics
- Heat the olive oil in a large, heavy-based pot over medium heat. Once hot, add the chopped onions and carrots. Sauté for about 5 minutes, stirring occasionally, until the onions become soft and translucent.
Build the Flavour
- Add the minced garlic, cumin, curry powder, and thyme. Stir constantly for about 2 minutes until fragrant. Pour in the diced tomatoes and cook for another 2–3 minutes, stirring occasionally, to allow the flavours to develop.
Simmer the Lentils
- Add the rinsed lentils, vegetable broth, and water. Stir in the salt and a pinch of chilli flakes if using. Season generously with freshly ground black pepper. Bring the mixture to a boil, then partially cover the pot and reduce the heat to a gentle simmer. Cook for 30–40 minutes, or until the lentils are tender but still hold their shape. Add more water if needed to reach your desired consistency.
Add the Finishing Touches
- Stir in the chopped spinach and cook for another 5 minutes, until wilted. Remove from heat and mix in the chutney and lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Serve & Store
- Ladle into bowls and serve with your favorite crusty bread. Any leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.