Name: Green Lentil & Vegetable Soup
Prep time: 20 min
Cook time: 40 min
Yield: Serves 6
Ingredients: 3/4 cup McKenzie's Australian Whole Green Lentils; 1 tbsp olive oil; 1 onion, diced; 1 carrot, diced; 2-3 garlic cloves, finely chopped; 2 ground cumin; 1/2 tsp McKenzie's Ground Cinnamon; 1 bayleaf; 1 litre chicken or vegetable stock; 1 litre water; 1 cup frozen peas; 1 head broccoli, cut into small florets; 150g spinach, chopped; 1/4 cup mint leaves, sliced; 2 tsp red wine vinegar; To taste, McKenzie's Australian Natural Sea Salt; To taste, McKenzie's Whole Black Peppercorn

3/4 cup McKenzie's Australian Whole Green Lentils 1 tbsp olive oil 1 onion, diced 1 carrot, diced 2-3 garlic cloves, finely chopped 2 ground cumin 1/2 tsp McKenzie's Ground Cinnamon 1 bayleaf 1 litre chicken or vegetable stock 1 litre water 1 cup frozen peas 1 head broccoli, cut into small florets 150g spinach, chopped 1/4 cup mint leaves, sliced 2 tsp red wine vinegar To taste, McKenzie's Australian Natural Sea Salt To taste, McKenzie's Whole Black Peppercorn

Step 1

Prepare lentils according to on-pack preparation instructions and set aside.

Step 2

Heat the oil in a large pot and add onion, carrot and garlic, cooking until onion is tender. Stir in spices and bayleaf and cook for a further minute. Add stock, water and lentils. Bring to the boil, reduce heat and simmer for 25 minutes until lentils are tender.

Step 3

Add peas, broccoli and spinach to pot and cook for 6-8 minutes until tender. Remove bayleaf and using a stick blender, puree the soup until relatively smooth. Stir in mint and vinegar. Season to taste. Serve soup with extra mint and sour cream.

If you have time, soak or pre-cook lentils to reduce cooking time of soup

Green Lentil & Vegetable Soup