Hearty Lentil and Vegetable Soup

I have a very talented young Miss Katie B to thank for this recipe. Katie is the daughter of one of my best friends and she came up with this delicious recipe while I was visiting for lunch. It is so delicious and easy to prepare that I want to share it on my recipes page. I was short of lentils for this lentil and vegetable soup recipe so substituted 50% of the lentils with mung beans to create a warming, thick, nutritious and healthy broth.

Lentils are easy to prepare and absorb the flavours well of other foods and spices. Lentils are an excellent source of cholesterol-lowering fibre and are helpful at managing blood sugar disorders due to their high fibre content.

Mung beans are an ancient superfood from Asia. Mung beans offer a high source of protein, phytonutrients, fibre and antioxidants. They are nutty, sweet and green. They don’t need soaking like many other beans which makes them ideal for gassy-stomach sufferers.

Lentil and vegetable soup is vegan-friendly, super easy to prepare and fills an empty stomach with a metaphorical giant hug.

Lentils and vegetable soup

Serves 4 as a main course

300g red lentils, rinsed

(Or combine red lentils and mung beans, rinsed, to add up to 300g)

Approximately 1 litre of water or chicken stock

2 medium red onions, quartered

4 cloves of garlic, chopped chunky

4 large carrots, rinsed and chopped

1 swede, peeled and chopped

4 sticks of celery, diced

1 tbsp chopped fresh coriander

1 tsp ground cumin

Pinch of saffron strands

Pinch of chilli flakes

1 tsp ground turmeric

Salt and pepper to taste

How to prepare lentils and vegetable soup

Simply bring a large pan of water or chicken stock to the boil and add the chopped vegetables and spices (except for the fresh coriander). Simmer with the lid on for approximately 10 minutes then add the rinsed lentils and mung beans if using.

Stir the lentils and vegetables occasionally to ensure the lentils don’t stick to the bottom of the pan. Simmer for approximately 25 minutes until the vegetables are cooked through and the lentils (and mung beans) have softened. If the water is absorbed by the lentils, add some more to allow some residual moisture. Once the ingredients are blended, they will thicken the broth even more.

Add the fresh coriander leaves and blend all the ingredients.

Add salt and pepper to taste.

Serve with freshly baked bread or freshly baked granary baps.