About this recipe:A hearty but still light green lentil soup. Great on a chilly day. You can make it heartier by adding some diced potatoes and cream.
1 tablespoon olive oil
1 onion, thinly sliced
2 carrots, sliced
1 parsnip, diced
1/2 celeriac, diced
1 litre boiling water
1/2 tomato, diced
1 vegetable stock cube
200g dry green lentils (or brown)
1 teaspoon tomato puree
1 to 2 cloves garlic, sliced
1 pinch ground cumin
salt and pepper to taste
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Method Prep:15min › Cook:45min › Ready in:1hr
In a large pot heat olive oil, then add onion and cook and stir until soft. Stir in carrot, parsnip and celeriac and cook until tender, stirring occasionally. Pour in boiling water to cover all vegetables, add the tomato and crumble in the vegetable stock cube. Simmer for 10 minutes.
Rinse the lentils. Stir into the pot and cook for 25 minutes until tender.
Stir in tomato puree, garlic, cumin, salt and pepper. Cook for another 10 minutes. Add a little boiling water at any point if the soup becomes too thick, but note the soup is best if it's thick, almost like a stew. Enjoy!