Rustic Vegetable and Red Lentil Soup

Charmaine Lu -
  • 1 tbsp oil
  • 1 chopped onion
  • 2 chopped carrots
  • 2 chopped celery stalks
  • 50g red lentils
  • 1.5 litres veg stock
  • 2 tbsp tomato puree
  • 1 tbsp chopped thyme
  • 1 sliced leek
  • 175g cauliflower florets
  • 1 chopped courgette
  • 3 chopped garlic cloves
  • ½ shredded savoy cabbage
  • 1 tbsp chopped basil
  • Fry the onion, carrots and celery in the oil for 10 mins, or until softened and just starting to colour. Stir in the lentils, cook for a minute or so, then add the stock, thyme and tomato puree. Mix well, add the cauliflower, leek, garlic and courgette, and simmer for 15 mins, covered.
  • Add the basil and cabbage and cook for 5 mins more. Season well, then serve in bowls with crusty bread and some pesto. Delicious!
30 mins
4 serving