Vegetable and Lentil Soup

Vegetable and Lentil Soup
Vegetable and Lentil soup

Gluten Free | Nut Free | Dairy Free | Egg Free | Wheat Free | Soy Free | Top 8 Free | Vegetarian

When the nights get cooler, our bodies crave comfort food. This nutritious soup will warm you up and is the perfect comfort food. 

This is such an easy and delicious soup to make. Ideal for vegan and vegetarian diet and for those wanting to cut back on meat. Lentils are a part of the legume family. They are nutrient dense and inexpensive - making them an ideal superfood. They are high in fibre, folate and magnesium. 

Serve with some crusty bread rolls or sourdough. Let me know what you think in the comments below.

Vegetable and Lentil Soup

You will need..

1 Tablespoon olive oil

2 medium brown onions

2 cloves garlic, quartered

2 trimmed stalks celery, chopped

2 medium parsnips, chopped

1 large sweet potato, chopped

1 Tablespoon curry powder

2 cup salt reduced vegetable stock

1 litre water

1 cup red lentils

1/2 cup boiling water, extra

3/4 teaspoon cumin

1 teaspoon paprika

1 cup coconut milk

Herbamare

Cracked black pepper

What to do…

Heat oil in a large saucepan. Add onions, garlic, celery, carrots, parsnip and sweet potato and cook for about 10 minutes, or until vegetables begin to soften.

Stir in curry powder, cumin and paprika and cook until fragrant.

Add stock, water and lentils and bring to the boil.

Reduce the heat, simmer for about 25 minutes or, until vegetables and lentils are soft.

Blend with a stick blender until smooth. Stir in coconut milk and remaining water.

Bring to the boil. Serve with crusty bread. Enjoy!

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Vegetable and Lentil soup

Perfect comfort food for a cold, wintery day. Great healthy lunch or dinner. 

 

Gluten Free | Nut Free | Dairy Free | Egg Free | Wheat Free | Soy Free | Top 8 Free 

You will need..
1 Tablespoon olive oil
2 medium brown onions

2 cloves garlic, quartered

2 trimmed stalks celery, chopped

2 medium parsnips, chopped

1 large sweet potato, chopped

1 Tablespoon curry powder

2 cup salt reduced vegetable stock

1 litre water

1 cup red lentils

1/2 cup boiling water, extra

3/4 teaspoon cumin

1 teaspoon paprika

1 cup coconut milk

Herbamare

Cracked black pepper

 

What to do…

Heat oil in a large saucepan. Add onions, garlic, celery, carrots, parsnip and sweet potato and cook for about 10 minutes, or until vegetables begin to soften.

Stir in curry powder, cumin and paprika and cook until fragrant.

Add stock, water and lentils and bring to the boil.

Reduce the heat, simmer for about 25 minutes or, until vegetables and lentils are soft.

Blend with a stick blender until smooth. Stir in coconut milk and remaining water.

Bring to the boil. Serve with crusty bread. Enjoy!

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