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Lentil and vegetable soup

Prep 10 & (70 min) – Cook 40 min / Serves 4 / Photographer - Janet Zenari / LoadingBookmark / Print /
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If you use packaged stock this recipe is quick and easy.  It is not exactly quick but still easy if you make the stock.  We prefer the flavour of homemade stock but if you are short on time substitute with a good quality packaged stock.  If you find that the soup is too thick simply add more stock or water.

Ingredients

  • 1L / 1.75pts vegetable stock(homemade or packaged)
  • 1 tablespoon olive oil
  • 1 onion – peeled, rinsed, diced
  • 1 green capsicum – washed, deseeded, diced
  • 2 carrots – peeled, rinsed, diced
  • 1 zucchini – washed, diced
  • 1 clove garlic – peeled, rinsed, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 cups red split lentils – rinsed, drained
  • 600g / 21oz bottled tomato puree

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Directions

  1. Prepare stock and vegetables.
  2. Heat a large pot on low with olive oil.
  3. Add onion cook for 5 minutes.
  4. Add capsicum, carrots and zucchini mixing for 3 minutes.
  5. Add garlic, cumin and coriander mixing for 2 minutes.
  6. Add lentils, tomato puree and stock, bring to boil on high heat.  Lower and simmer on low heat covered for 40 minutes.
  7. Blend in a food processor or blender.  Serve.

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