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Vegetable & Lentil Soup. A traditional winter warming soup.

Vegetable & Lentil Soup

  • Author: Vanessa Vickery
  • Prep Time: 10 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: Serves: 4-6

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Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 medium carrot, sliced thinly
  • 1 celery stem with leaves, sliced
  • 1 400 grams organic diced tinned tomatoes
  • 1 litre chicken stock (natural, organic or home made)
  • 1 400 grams tinned lentils (or 1 cup dry lentils)
  • 1/2 cup quinoa, rinsed
  • Pepper and sea salt to taste

Instructions

If using tinned lentils

  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 3 to 5 minutes or until onion is translucent.
  2. Add tomatoes, stock, carrot, celery, salt and pepper and bring to the boil
  3. Reduce to a simmer and cook covered for 1 hour.
  4. In the last 20 minutes, add the lentils and quinoa.

If using dry lentils

  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 3 to 5 minutes or until onion is translucent.
  2. Add tomatoes, stock, carrot, celery, lentil, salt and pepper and bring to the boil
  3. Reduce to a simmer and cook covered for 1 hour.
  4. In the last 20 minutes, add quinoa.