I can best describe this soup in 3 words: cheap, easy and delicious. It’s the perfect winter warmer and it’s also great for meal prepping and batch cooking as it’s suitable for freezing.
I used tinned lentils out of convenience but you can also cook your own if you have the time.
If you want to add extra vegetables to this dish you can also add an handful of spinach or finely chopped kale at last minute.
Serves 4 people
1 white onion – finely chopped
3 cloves of garlic – minced
1 stick of celery – finely chopped
1 carrot – chopped into small cubes
2 medium size potatoes – peeled and chopped into chunks
1 courgette (optional) – cut Into half moon
1 tin of chopped tomatoes
1 tin of green lentils – drained and rinsed
About 700ml of veggie stock
1 tbsp of fresh chopped rosemary
Few sprigs of fresh thyme
Salt and pepper to taste
Serve it with:
Some chopped basil
A sprinkle of pumpkin seeds
Add a drizzle of olive oil to a large pot on a medium heat. Add in the chopped onion, celery, carrot and garlic. Sautee on a medium heat for 5-8 minutes until the onion starts to caramelise. Add in the chopped rosemary and thyme and cook for another minute. Add in the potatoes, lentils and chopped tomatoes. Give everything a good mix and then pour in the stock. Depending on how thick or runny you want your soup you might want more or less liquid. Put the lid on and let the soup cook on a simmer for 15 minutes. Add in the sliced courgette (if using) and cook for another 5 minutes.
Serve the soup with some chopped basil and a sprinkle of pumpkin seeds.