Lentil Soup

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Plant Based
CALORIES
kcal
protein
g
carbs
g
fat
g
serves
serves

Introduction

We’re all looking for ways to reduce our meat consumption, and right now when the refrigerated shelves in the supermarkets are so frighteningly bare, it’s awesome to have such a rich and delicious meal that you can make out of pantry items

This is a truly indulgent hearty dish, best served with crusty bread

The addition of dried porcini mushrooms gives this soup an incredibly rich and meaty flavour while staying strictly vegan

The recipe

Ingredients

20 g dried porcini mushrooms, soaked in 1 cup of boiling water for an hour
1 tbsp olive oil
2 sticks celery, chopped
2 leeks, white and pale green sections, chopped
2 large carrots, peeled and chopped
1 1/2 cups dried french lentils, rinsed clean
2 t minced garlic
400 g can crushed tomatoes
1 1/2 litres vegetable stock
1 medium zucchini, chopped
2 cups baby spinach leaves
1 tbsp balsamic vinegar
Salt & pepper to taste

Directions

Step 1
Heat the olive oil in a large pot and add the leek, celery and carrot.
Step 2
Saute until the vegetables are softened.
Step 3
Add the lentils, garlic, tomatoes and the mushrooms with the 1 cup of soaking liquid, along with the stock and stir to combine.
Step 4
Bring to the boil and then simmer for 40 minutes, covered.
Step 5
Add the zucchini and the spinach and cook for a further 10 minutes.
Step 6
Stir the balsamic through and season to taste.
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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

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