“Lentils are friendly—the Miss Congeniality of the
bean world.” – Laurie Colwin
After a few days of Spring-like weather, Winter is back in Melbourne… So once again, we’ve moved back into the house and meals that are warming, hearty and flavoursome. And of course soups head the list, especially the ones that are a complete meal in the themselves, not just a first course. We enjoy this vegetarian soup often in Winter and tonight it will be just right!
Lentil and Winter Vegetable Soup
Ingredients
1 litre (4 cups) vegetable stock
2 tbsp olive oil
2 red onions, finely chopped
3 celery sticks, trimmed, finely chopped
2 garlic cloves, crushed
300g carrots, peeled, cut into 1cm pieces
200g turnips, peeled, cut into 1cm pieces
400g boiled lentils, rinsed, drained
100g can peeled tomatoes
2 tsp dried mustard
1/2 tsp ground mace
1 tsp curry powder
2 bay leaves
Chopped parboiled spinach, to serve
Method
Heat oil in a saucepan over medium heat. Cook the onion, celery, and garlic, stirring, for 6 minutes or until soft. Add the carrots and turnips. Cook, stirring, for 4-5 minutes.
Add the stock, increase heat to medium-high and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15-20 minutes or until vegetables are tender. Add the lentils and simmer for 10 minutes or until all vegetables are cooked and tender.
Divide the soup among serving bowls and top with parboiled spinach.
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After a few days of Spring-like weather, Winter is back in Melbourne… So once again, we’ve moved back into the house and meals that are warming, hearty and flavoursome. And of course soups head the list, especially the ones that are a complete meal in the themselves, not just a first course. We enjoy this vegetarian soup often in Winter and tonight it will be just right!
Lentil and Winter Vegetable Soup
Ingredients
1 litre (4 cups) vegetable stock
2 tbsp olive oil
2 red onions, finely chopped
3 celery sticks, trimmed, finely chopped
2 garlic cloves, crushed
300g carrots, peeled, cut into 1cm pieces
200g turnips, peeled, cut into 1cm pieces
400g boiled lentils, rinsed, drained
100g can peeled tomatoes
2 tsp dried mustard
1/2 tsp ground mace
1 tsp curry powder
2 bay leaves
Chopped parboiled spinach, to serve
Method
Heat oil in a saucepan over medium heat. Cook the onion, celery, and garlic, stirring, for 6 minutes or until soft. Add the carrots and turnips. Cook, stirring, for 4-5 minutes.
Add the stock, increase heat to medium-high and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15-20 minutes or until vegetables are tender. Add the lentils and simmer for 10 minutes or until all vegetables are cooked and tender.
Divide the soup among serving bowls and top with parboiled spinach.
Add your favourite recipes below using the linky tool:
I need to copy this recipe because it looks delicious. Going to the Farmers Market this morning and will pick up the veggies.
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