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Feed them right from the start

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our gift to you

Feed them right from the start


Lentil and Veggie Soup

Serves: 8|Prep: 60 min

Dairy Free Gluten Free Nut Free Vegetarian

Serves: 8|Prep: 60 min

This soup is the perfect winter warmer and a hearty family favorite. Lentils add protein and iron to this delicious veggie-packed soup, and by pureeing the soup it’s appealing for younger children, babies or the fussy eaters in your family. Plus, it’s easy to take to school in a thermos to keep little tummies warm all day.

Ingredients

Method


2 Tbsp Olive Oil
1 cup finely chopped onion
½ cup finely chopped carrot
½ cup finely chopped celery
1 lb Lentils, Rinsed
1 cup diced tomatoes
70 fl oz Vegetable Broth/ Bone Broth
½ Tsp Freshly Ground Cilantro
½ tsp freshly ground toasted cumin
1. Place a pot on a medium heat, add olive oil, onion, garlic, carrot and celery.
2. Sauté for 5–7 minutes.
3. Add the lentils, tomatoes and broth.
4. Stir gently, whilst increasing the heat and bringing to the boil.
5. Reduce heat and leave to simmer for approximately 40 minutes or until the lentils are soft.
6. Remove from heat and allow to cool.
7. Using a hand-held blender, process until a smooth consistency is reached.
8. Serve with brown rice, quinoa, sourdough bread or as a starter before the main meal.

Tip:
If using store-bought diced tomatoes, ensure they are in a glass jar and not canned. Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.


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