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Serves
6
Prep
20
mins
Cooking
40
mins
Find a recipe

Green Lentil & Vegetable Soup

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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 Grinder
  • To taste, McKenzie's Whole Black Peppercorn Grinder
  • Mint and sour cream, for serving

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Related Products


  • McKenzie's Whole Green Lentils 375g

  • McKenzie's Ground Cinnamon 40g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

  • McKenzie's Whole Black Peppercorn Grinder 55g

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