Chunky Lentil and Veg Soup

Serves 6 · Prep 15 mins · Cook 35 mins

Ingredients

• 1 onion
• 3 cloves of garlic
• 2 carrots
• 3 sticks of celery
• 2 leeks
• 2 potatoes
• 1 parsnip
• 1 tsp salt
• olive oil
• ½ tsp freshly ground black pepper
• 150g puy lentils
• 4 tbsp tamari
• juice of ½ lemon
• 2 bay leaves
• 6 sprigs of fresh thyme
• 3 sprigs of fresh rosemary
• 2.5 litres veg stock or water
• 6 leaves of kale/cavolo nero

Method

1. Dice the onion and garlic. Slice the carrots, celery and leeks, and cut the potatoes and parsnips into bite sized pieces.
2. On a medium heat, saute the onions, celery, garlic, carrots in olive oil for 10 mins.
3. Add the leeks, parsnips, potatoes and lentils, then tamari, lemon juice, bay leaves and the leaves from the thyme and rosemary.
4. Pour in the stock, turn up the heat, bring to the boil, stirring a few times. Then reduce the heat to a simmer for 20 minutes.
5. Taste to see that the lentils are cooked, and season to taste if needed. Add finely chopped kale and allow a few minutes to cook.
6. Serve with grated cheese, a drizzle of olive oil and chunks of buttered sourdough.