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Lentil and vegetable soup with crusty bread
- Spray cooking oil
- 1 large red onion, finely diced
- 2 sticks celery, trimmed, diced
- 2 cloves garlic, peeled, finely diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 medium sweet potato, peeled, cut into small cubes
- 4 medium sized tomatoes, roughly chopped
- 600g canned no added salt brown lentils, drained, rinsed
- 300mL reduced salt vegetable stock (*see tip)
- 700ml water
- 3 cups baby spinach leaves
- 1 tablespoon parsley, roughly chopped, to serve
- 4 slices crusty multigrain bread, toasted, to serve
- Place a large pot over medium heat and spray with olive oil. Cook onion, celery and garlic and cook for 1-2 minutes, or until just softened.
- Add the spices to the pan and cook for another 1-2 minutes until fragrant.
- Add sweet potato, tomatoes, lentils, vegetable stock and water to the pot and bring to the boil. Reduce heat and simmer, partially covered, for 20-25 minutes or until sweet potato is tender, cooked through and soup has thickened. Stir through spinach.
- Divide the soup between 4 bowls and serve with chopped parsley, cracked pepper and grainy bread.
Tips
Check out Heart Foundation ‘Basic’ Recipe for Homemade Vegetable Stock.
For a milder flavour, add a dollop of reduced fat Greek Yoghurt to serve.
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