Chunky Lentil and Veg Soup

Serves: 6   *   Prep time: 15 mins   *   Cook Time: 35 mins

  • 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/cavelo nero 

Step 1

Dice the onion and garlic. Slice the carrots, celery and leeks, and cut the potatoes and parsnips into bite sized pieces.

Step 2

On a medium heat, saute the onions, celery, garlic, carrots in olive oil for 10 mins.

Step 3

Add the leeks, parsnips, potatoes and lentils, then tamari, lemon juice, bay leaves and the leaves from the thyme and rosemary.

Step 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.

Step 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.

Step 6

Serve with grated cheese, a drizzle of olive oil and chunks of buttered sourdough.

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