Lentil and vegetables soup
Ingredients
- Ingredients
- 200 grams 1 cup dried lentils soaked over 6 hours or overnight
- 1 tablespoon apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 1 large red onion diced
- 3 large garlic cloves crushed
- 1 small capsicum diced
- 1 large carrot chopped
- 1 large potato chopped
- 1 small choko chopped
- 1 large zucchini chopped
- Handful green beans chopped
- 1/2 cup tomato puree
- 2 ripe tomatoes chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2-3 kale leaves chopped
- 3 whole bay leaves
- 1 litre water (chicken or vegetable stock may be used)
- Freshly ground black pepper
- Sea salt to taste
- Handful chopped herbs of choice
- Pinch hot chilli or cayenne pepper
Instructions
- Add a tablespoon apple cider vinegar 1 litre water and soak the lentils overnight. Drain and rinse.
- In a large saucepan, heat the olive oil, add garlic, onion, capsicum, turmeric, cumin. Stir and cook for 2 minutes until onion is cooked and translucent.
- Add the soaked lentils, bay leaves, water or stock and simmer for 10 minutes. Then add chopped choko, carrot, potato and green beans. Let simmer for 20 minutes.
- Add chopped tomato puree, zucchini and diced fresh tomatoes. Let the soup simmer another 5 minutes, or until vegetables are tender.
- Add chopped kale and herbs. Season with salt, black pepper, cayenne pepper and serve.