Sometimes it’s hard to get children eating lentils, so mix them with a medley of root veggies to make a delicious vegan soup.
For another super soup recipe, this Hidden Vegetable Tomato Soup is full of goodness.
Ingredients
2 tbsp vegetable oil
1 onion, chopped
1 garlic clove, peeled & crushed
2 medium carrots (approx 110g), cut into small chunks
100 g butternut squash, peeled & diced
100 g sweet potato, peeled & diced
200 g celery (2 sticks), sliced
500 ml water
100 g red lentils
700 ml vegetable stock
1 bay leaf
1 sprig of thyme
1/2 tsp teaspoon salt & freshly ground black pepper
1 onion, chopped
1 garlic clove, peeled & crushed
2 medium carrots (approx 110g), cut into small chunks
100 g butternut squash, peeled & diced
100 g sweet potato, peeled & diced
200 g celery (2 sticks), sliced
500 ml water
100 g red lentils
700 ml vegetable stock
1 bay leaf
1 sprig of thyme
1/2 tsp teaspoon salt & freshly ground black pepper
Method
- Heat the vegetable oil in a fairly large pan, add the onion, garlic and chopped vegetables.
- Pour over the water and then cover and cook gently, stirring occasionally for 15 to 20 minutes or until the vegetables are soft.
- Rinse the lentils, drain and add to the vegetables with the stock, bay leaf, sprig of thyme and salt and pepper.
- Simmer for 15 minutes. Remove the bay leaf and thyme and blitz in a food processor. Adjust the seasoning to taste.
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