This is a robust, hearty and healthy lentil soup which is delicious served on its own or served with a slice of freshly baked bread. This soup is quick to prepare and really comes together with little fuss.
Servings: 6 Bowls
- 2 Tablespoons olive oil
- 2 Large Onions (Chopped)
- 2 Cloves Garlic (Grated)
- 3 Large Carrots (Diced)
- 4 Stalks Celery (Chopped) [2 Long Stalk or 4 Short Stalks]
- 1/2 Teaspoon Chilli Flakes
- 1 Teaspoon Paprika
- 2-3 Bay Leaves
- 1/2 Teaspoon Salt
- 1 Cup Lentils
- 6 Cups Chicken Stock [Can be replaced with vegetable stock]
- 1-2 Cups Water
- 1 Can Peeled Tomatoes (Chopped) [400g]
- 2 Cups Cabbage (Sliced)
- 30 Grams Basil (Chopped)
Heat olive oil in a large casserole pot and saute the onions and garlic until soft and translucent.
Add the carrots, celery, chilli flakes, paprika and bay leaves and saute for a further 5 minutes.
Add the salt, lentils, chicken stock, 1 cup of water and the chopped tomatoes. Stir well and bring the mixture to a boil. Then reduce the heat and cook covered at a gentle simmer for 35 minutes.
Stir in the cabbage and basil. At this stage if you would like the soup a bit thinner you can add in the additional cup of water. Simmer for a further 15 minutes.
Serve with croutons or fresh bread.
Amount Per Serving
Calories from Fat 72
% Daily Value*
Saturated Fat 2g13%
Vitamin A 6725IU135%
Vitamin C 24.7mg30%
* Percent Daily Values are based on a 2000 calorie diet.