Serves
6
Prep
20
mins
Cooking
40
mins
Green Lentil & Vegetable Soup
Directions
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.
Tips
- If you have time, soak or pre-cook lentils to reduce cooking time of soup
- Substitute spinach with kale or covolo nero
- Use lemon juice in place of vinegar if you don’t have any on hand
Ingredients
- 3/4 cup McKenzie's Whole Green Lentils, rinsed
- 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 Peppercorns
- Mint and sour cream, for serving