Flannerys
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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

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