Very Vegetable Soup with Red Lentils
Lily & Loaf
4
15 minutes
30 minutes
145
British
Lunches
Very Vegetable Soup is a wholesome blend of fresh vegetables, red lentils and basil simmered in vegetable stock. Packed with fibre and plant-based goodness, this hearty soup makes a nourishing lunch or light evening meal.
Ingredients
1 tbsp coconut oil
1 litre vegetable stock
1 tbsp tomato purée
1 large onion, chopped
2 carrots, sliced
2 celery sticks, chopped
50g red lentils
1 courgette, chopped
1 leek, sliced
1 large handful baby spinach
1 tbsp fresh basil, chopped
Pinch of pink Himalayan salt
Freshly ground black pepper
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Boiled or poached eggs for serving
Directions
Heat the coconut oil in a large saucepan. Add the onion, celery and carrots and cook gently for 8–10 minutes until softened.
Stir in the red lentils and cook for 1 minute.
Add the vegetable stock and tomato purée. Add the courgette and leek, bring to the boil, then reduce the heat and simmer for 15 minutes.
Stir in the basil and spinach and cook for a further 5 minutes until the vegetables are tender.
Season to taste with salt and black pepper.
Serve hot, optionally topped with boiled or poached eggs for extra protein.
