Lentil Soup
This is a beautiful hearty soup! Add your own organic seasonal veges to this.Perfect meat replacement as the flavours subsitute well. Kids love this one! with the flavours you can sneak in some veges and they won't notice, (too much).
Equipment
- 1 Saucepan
Ingredients
- ¼ Cup Cold Pressed Organic Olive Oil
- 1 ½ Cups Organic Green or Brown Lentils
- 2 tsp Organic Cumin Powder
- 1 tsp Organic Curry Powder
- ½ tsp Organic Dried Thyme
- 4 Cups Organic Vegetable Broth
- ½ tsp Organic 15 Immunity Mushroom Mix
- 1 tsp Organic Himilayan Salt
- Pinch Organic red pepper flakes
- 1 can Organic chopped/ diced tomatoes
- 2 Organic Carrots - sliced
- 1-2 Tbsp Organic lemon juice
- 1 Cup Organic chopped fresh collard greens, i.e kale, (tough ribs removed).
- ¼ Cup Organic parsley chopped (to sprinkle on before serving).
Instructions
- Warm Olive oil over medium heat, add carrots to lightly cook.
- Add Cumin, Curry powder and dried thyme, Immunity Mushroom Mix and vegetable broth
- Pour in can of tomatoes and stir a little.
- Add rinsed lentils, salt and red pepper flakes, lemon juice. Simmer for 25-30 minutes.
- Optional: Once cooled just a little you can transfer to a blender and whiz up to make a smooth soup. OR leave as is. (I prefer to leave it as is.)
- Add your choice of organic greens, i.e kale, broccoli, spinach, etc. Cook for a further five minutes.
- Serve while hot.
Notes
I make a lot of this dish as it is a favourite with the family and keeps well in the fridge for 2-3 days.
Can be frozen for a few months as well. (defrost befroe serving.)
Tried this recipe?Let us know how it was!