Flannerys
500

Winter Vegetable, Tomato & Lentil Soup

Serves 4-6
Vegan | Gluten Free | Dairy Free
Recipe by:
@lalasplate

lentil soup with vegetable and tomato

 

This tomato, vegetable and lentil soup is perfect for those cooler days/nights when you’re seeking a hearty, warm lunch/dinner. Packed with vegetables and lots of flavour, this soup is extremely nutrient-dense and is full of immune boosting properties! The base from this soup is from Nutra Organics Vegetable Broth which is also a source of Vitamin B12 and zinc helping in aiding fatigue and helping you feel nourished in both the inside and out. I’m all for well-balanced meals and this soup is a go-to when the weather gets cooler and I want a no-fuss easy meal! It also reheats beautifully, making it perfect for meal prep lunches throughout the week!

 

tomato-lentil-soup1

 

 

Ingredients:
  • 1 tablespoon Bragg Apple Cider Vinegar
  • 3 sprigs spring onion
  • 1 leek (ends discarded)
  • 3 regular carrots
  • 1 zucchini
  • 1 bunch celery
  • 1 brown onion
  • 3 cloves garlic
  • 1 tablespoon avocado oil
  • 2 teaspoons smoked paprika
  • 6 sprigs fresh basil
  • 1 tablespoon fresh thyme
  • 1/4 cup Nutra OrganicsVegetable Broth – garden veggie
  • 2 cans Ceres Organic Diced Tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon coriander ground
  • 2 cans organic tinned brown lentils
  • Salt & pepper to serve.

 

tomato-lentil-soup4

 

Method:

1. Begin by thoroughly washing all vegetables and soaking in one tablespoon of ACV. I like to leave my veggies to soak for at least 5-10 minutes.

2. Once washed, finely chop carrots, celery, zucchini, leek and spring onion into small bite-sized pieces. Dice onion and mince garlic.

3. In a large bowl mix together 4 cups water with 1⁄4 cup Nutra Vegetable Broth. Set aside.

4. Add avocado oil, garlic and onion to a large pot over medium heat. Sauté for 1-2 minutes or until garlic is fragrant and onions are translucent.

5. Add in 1 teaspoon paprika, 3 sprigs of fresh basil, fresh thyme and celery sauté for another 2 minutes or so.

6. Once onion is lightly browned add in canned diced tomatoes, coriander ground, the other teaspoon of smoked paprika, 3 sprigs basil, zucchini and leek and stir well.

7. Add in prepared vegetable broth and canned lentils and bring to a boil. Once boiling, reduce heat, cover and allow to simmer (while continuously stirring) for 25-35 minutes or until lentils have softened. Add more spices and salt & pepper to taste.

8. Serve warm or allow to cool and store in an airtight container in the fridge for up to a week or in the freezer for up to 3 months. Enjoy!

Got some leftover Nutra Organic broth? Try this Tuscan Chicken Soup recipe

Related Recipes

Charred Corn and Chickpea Salad with Smokey Miso Vinaigrette

Charred Corn and Chickpea Salad with Smokey Miso Vinaigrette

Serves 4-6 This is the perfect simple but delicious salad to have at your summer BBQ!  The dressing makes extra but that’s ok as it works perfectly with grilled meats and seafood or for snacking, serve over some smashed miso avocado and ...

read more

share this with friends

Lemon Vegan Cheesecake

Lemon Vegan Cheesecake

Vegan | Dairy free | Gluten Free Prep time: 1 hr Set time: Overnight Recipe by @the.sunnystudio   This vegan cheesecake should come with a warning that it is both light and extremely decadent at the same time! It is ...

read more

share this with friends

Coffee + Hazelnut Raw Slice

Coffee + Hazelnut Raw Slice

Gluten free | Vegan | Dairy Free Serves: 6 Cook time: 10 minutes Set: Overnight recipe by @becsvegankitchen   How good does that combo sound? And a 10 minute cook time! The not-so-secret ingredients are good coffee beans and crunchy ...

read more

share this with friends