One Pot Chicken & Kale S...
2025-06-27
Ingredients: 1 large onion, diced 2 cloves garlic, sliced 2 large potatoes,...
Lentil & Veg Soup
Prep 30
Cooking 45
Serves 6-8
What you will need
- 2 Tbsp olive oil
- 1 large onion, diced
- 2 stalks celery, finely sliced
- 2 medium carrots, peeled and finely sliced
- 2 cloves garlic, minced
- Vegetable Seasoning Shaker Vegetable & Savoury
- 400g brown lentils
- 2 large potatoes, peeled and cut into little cubes
- 1 x 400g tin crushed tomatoes
- 2 litres vegetable stock
- 100g spinach or Swiss chard, roughly chopped
- Zest and juice of 1 large lemon
- Plain yoghurt, for serving
- Chopped parsley, for serving
Method
Heat olive oil in a large heavy based pot over medium heat.
Add onion, celery, carrot and garlic.
Season well with Natural Herbs & Spices Vegetable Seasoning Shaker.
Stir and place the lid on to help keep the steam in and cook the veggies with a little bit of their own moisture.
Once the vegetables have softened and fragrant add the lentils, potatoes, tinned tomatoes and stock.
Stir everything together well.
Bring to a simmer and place the lid on the pot.
Turn the heat down to low and simmer gently for ± 25 minutes or until the lentils are tender.
Carefully using an immersion blender, blend about a quarter to a third of the soup to give it a nice rich creamy texture.
Add the spinach and lemon juice just before serving.
Cook until the spinach just softens.
Finish with the zest of 1 lemon, or more if desired. The lemon zest adds incredible brightness to this soup!
Serve in warm bowls with a generous dollop of yoghurt and a sprinkle of parsley.
Dip in some crusty bread and enjoy!
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