Tomato & Lentil Veggie Soup

Even though the weather is finally warming up, you cannot beat a big bowl of soup for lunch! This soup has 6 different types of veggies and will get you through the day! It is also a great soup to make on a Sunday night to have for lunch at work.

Ingredients (serves 3-4):

  • 1 tbsp Olive Oil
  • 5 Garlic Cloves, finely chopped
  • 4 Celery Sticks, chopped
  • 2 Carrots, chopped into small pieces (I leave the skin on)
  • 4 Chestnut Mushrooms, chopped into small chunks
  • 1 tin chopped Tomatoes
  • 1 Vegetable Stock Cube
  • 4 tbsp Red Lentils
  • 1 tbsp Balsamic Vinegar
  • 100 ml Vegan Red Wine (optional)
  • Large pinch of Black pepper
  • 2-3 handfuls of Kale

Method:

  1. In a medium pan, heat up the Olive Oil and sauté the Garlic, Celery and Carrot for 5-10 minutes, or until softened
  2. Add the Mushrooms and sauté for another 5 minutes
  3. Add the chopped Tomatoes, Stock Cube, Balsamic Vinegar, Pepper, Wine and combine well
  4. Add 1/2 litre of water to the pan and combine. I prefer my soup quite chunky, however ff you would like more liquid just keep adding 100ml of water at a time to the pan until you are happy with the consistency
  5. Bring to the boil and then simmer on a low heat for 35-45 minutes
  6. In the last few minutes, add the Kale and combine
  7. Serve in a big dish with lots of bread to dunk!

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