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Rustic green lentil & tomato soup

Prep 10 min – Cook 55 min / Serves 4-6 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
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A very simple, earthy, basic and low cost soup. Easily comes together with not much preparation if you have the vegetable stock on hand or use a packaged one. Serve with your favourite crusty bread. 

Ingredients

  • 8 cups vegetable stock (homemade x 2 or packaged)
  • 2 cups green whole lentils – rinsed
  • 1 large onion – peeled, rinsed, diced
  • 3 large carrots – peeled, rinsed, diced
  • 1 large garlic clove – peeled, rinsed, crushed
  • 2 cups English spinach – washed, roots removed, sliced finely, diced
  • 3 tablespoons olive oil
  • 2 cups bottled tomato puree
  • 2 sprigs thyme – rinsed

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Directions

  1. If making homemade stock prepare vegetable stock – double quantity of recipe.  Prepare vegetables and lentils.
  2. In a large pot heat oil on medium.  Add onion, carrots, garlic, spinach and saute for 5 minutes.
  3. Add lentils and mix through vegetables.
  4. Add stock, tomato puree and thyme cover the pot.  Increase heat to high to boil.
  5. When boiling reduce heat to medium for 3 minutes.
  6. Lower heat to simmer covered for 45 minutes.
  7. Mix well before serving and serve in individual bowls.

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