Lentil and vegetable soup with crusty bread
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Lentil and vegetable soup with crusty bread

30 minutes (10 - 15 minutes)
Serves 4
  • 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
  1. 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.
  2. Add the spices to the pan and cook for another 1-2 minutes until fragrant.
  3. 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.
  4. 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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