Vegetable & Lentil Soup

vegetable-lentil-soup

Vegetable and Lentil Soup was a winter staple in my family home growing up. I loved it then, and I still love it today.

The best thing about this soup is that it does not require too much adapting as it is already quite healthy. It is loaded with lentils, carrots, celery and tomato. The traditional version that I grew up with included pasta, which in this version I have replaced it with quinoa. I really like quinoa in soups as a rice or pasta replacement as it holds its texture very well and does not become soggy like rice or pasta can.

Both my 2 year old and 3 year old love this soup, in fact they seem to be fans of all the soups that I have been making (high fives all around). So, if you are looking for ways to give your children more vegetables, make sure you give this soup a try, as well as my Roast Pumpkin & Coconut Soup and Chicken & Vegetable Soup. I also have quite a few more soups that I am making over the next few weeks and I look forward to bringing you those.

What soups did you grow up eating? Do you still eat them now? Let me know in the comments below or on Facebook.

Vegetable & Lentil Soup

Serves: 4-6

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion
  • 2 garlic cloves, minced
  • 1 medium carrot
  • 1 celery stem with leaves
  • 1 400 grams organic diced tinned tomatoes
  • 1 litre chicken stock (natural, organic or home made)
  • 1 400 grams tinned lentils (or 1 cup dry lentils)
  • 1/2 cup quinoa, rinsed
  • Pepper and sea salt to taste

Method

If using tinned lentils

  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 3 to 5 minutes or until onion is translucent.
  2. Add tomatoes, stock, carrot, celery, salt and pepper and bring to the boil
  3. Reduce to a simmer and cook covered for 1 hour.
  4. In the last 20 minutes, add the lentils and quinoa.

If using dry lentils

  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 3 to 5 minutes or until onion is translucent.
  2. Add tomatoes, stock, carrot, celery, lentil, salt and pepper and bring to the boil
  3. Reduce to a simmer and cook covered for 1 hour.
  4. In the last 20 minutes, add quinoa.

Vanessa-Vickery-Bio

Ness is a qualified nutritionist, a life & wellness coach in-training, and a mother of two gorgeous and extremely energetic toddlers. She has created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible and attractive products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.

 

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