Warming red lentil and winter vegetable soup
As the days cool, a hearty and warming lunch is the best way to maintain energy and support your immune system. This red lentil soup is a fantastic option: it’s naturally thick, packed with fibre and protein for slow-release fuel, and loaded with essential winter vegetables to boost your wellbeing. It’s also incredibly easy to make in large batches, perfect for meal prepping.
- 1 tablespoon olive oil
- 1 large brown onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup dried red lentils, rinsed
- 6 cups vegetable broth (or water)
- 1 can diced tomatoes, undrained
- 1 bay leaf
- 1/2 teaspoon dried rosemary
- 1 cup fresh spinach, roughly chopped
- Salt and freshly ground black pepper to taste
- Optional garnish: A dollop of Greek yoghurt or a drizzle of olive oil, and a sprinkle of fresh parsley.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
- Add the minced garlic and cook for 1 more minute until fragrant.
- Stir in the rinsed red lentils, vegetable broth, diced tomatoes, bay leaf, and dried rosemary.
- Bring the mixture to a boil, then immediately reduce the heat to low, cover partially, and let it simmer for 25–30 minutes, or until the lentils are tender and the soup has thickened. Stir occasionally to prevent sticking.
- Remove the bay leaf. Stir in the chopped spinach until it wilts (about 2 minutes). Season with salt and pepper to taste.
- Ladle the soup into bowls. Serve hot with your preferred garnish.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
