Yummy, Comforting Vegetable and Red Lentil Soup

Vegetable and Red Lentil Soup

This is such a versatile soup, you can use practically any veg you like, or have left over, to create a very yummy meal, for half the cost you would buy it for.
The recipe below, will serve 3.


When I make any soup, I always make more and freeze single portions, so I know I have something nutritious, ready and waiting during the busy week rather than grabbing the first thing when I am in a rush. Even my son who ‘hates’ veg, loves this soup…Bingo!

Ingredients

¼ cup Red Lentils
1 Medium Carrot
1 Red Potato
1 Small Courgette
1 Stick Celery (including leaves)
1 broccoli head
1 medium onion
1 garlic clove
1 handful parsley (around 30g)
4/5 basil leaves.
2 pinches Himalayan Salt
Pepper to taste
½ dessert spoon stock or 1 stock cube
1 dessert spoon olive oil.

Method
Chop up all the veg (except the broccoli) into small pieces.
Warm the olive oil in a saucepan and add the chopped veg.
Add a small amount of boiling water to the pan cover and steam until fairly soft, on a low heat. Stir a couple of times.
Once the vegetables are soft, add ¼ cup of red lentils (rinsed thoroughly before adding) then stir.
Add 1 cup of boiling water.
2 pinches Himalayan Salt
Pepper to taste
½ dessert spoon of stock or 1 stock cube
Cover and simmer for 15 mins. (do check while simmering and add a little more hot water if necessary) Stir occasionally.
After 15 minutes add the broccoli.
Allow to simmer for a further 5 minutes.
Add 1 handful of chopped parsley (around 30g)
I love the taste of basil so I also add 5 leaves of fresh basil. The delicious taste and aroma of the basil is released more effectively when you shred the leaf by hand.
Chop the garlic glove (or crush) into small pieces and add to the soup.
Leave to simmer or a couple of minutes then remove from heat.
Allow soup to rest for 10 minutes then you can either blitz it in a blender, or leave it as it is, it just depends on your taste.

Then, and most importantly, sit down, relax and enjoy.
Bon appetite xxx

NB: When you add the garlic at the end of cooking, its nutrients are retained.

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