Try this delicious lentil soup from our The Australian Nutritition Centre to warm up this winter.

 

Ingredients

1/4 cup of extra virgin olive oil

1 medium onion, diced

2 carrots, chopped

4 garlic cloves, crushed

2 tsp cumin powder

1 tsp curry powder

1 tsp turmeric powder

1-2 tbsp lemon juice

1 tin diced tomatoes

2 celery stalks, chopped

2 sml zucchini, chopped

1 cup silverbeet, chopped, ribs removed

1 cup of lentils

4 cups vegetable stock

2 cups of water

Salt and pepper to taste

 

1. Warm the olive oil in a large Dutch oven or pot over medium heat.

 

2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

 

3. Add the garlic, cumin, curry powder and turmeric. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavour.

 

4. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.

 

5. Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)

 

6. Add the silverbeet, celery & zucchini and cook for 5 more minutes, or until they have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavours really sing.

 

7. Serve while hot. Leftovers will keep well for about 4 days in the refrigerator or can be frozen for several months (just defrost before serving).

 

Tip: Freeze leftovers for a hearty lunch