Green Lentil and Veg chunky soup


I would apologise for all the soup recipes recently, but I think soup is great… very healthy, plus it’s something hot and tasty to fill you up in the dreich midwinter. Best investment I ever made was probably a squat thermos that’s the perfect size for meals on-the-go! This one’s different from every other soup I’ve ever blogged about as it involves no blending. It’s been 3 and a half years since I left school, and the thought of their disgusting soup with the bits floating about it has thus far put me off the non-blended soup genre entirely – but this recipe bears no resemblance to that, and packs in plenty of tasty flavours.

2013-01-28 22.28.06

(Serves 4)

50g butter

2 medium carrots, diced

1 large onion, diced

3 garlic cloves, minced

1/2 tsp dried chilli flakes

2 t dried mixed herbs (Oregano if you want to be specific)

400g tin chopped tomatoes

200g green lentils (Puy if you’ve got them)

1 litre hot vegetable stock

  1. Melt the butter in a large saucepan
  2. Add the onion, carrots, and garlic and a pinch of salt. Stir until everything is coated in butter and cook over medium heat, with the lid on, for 15 minutes. Stir occassionally.
  3. Once the vegetables have softened, add the other ingredients. Cover again, and simmer for 30 minutes / until the lentils are cooked.
  4. Season with salt and pepper to taste; serve with some parmesan grated on top if you fancy.



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