Winter Garden Vegetable Lentil Soup

Hearty, wholesome, and packed with seasonal veg, this Winter Garden Lentil Soup is comfort in a bowl. Full of nourishing ingredients, it’s the perfect way to warm up and make the most of your winter harvest.

Serves 4

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 1 stick celery, chopped
• 1 leek, sliced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tin lentils, rinsed
• 4 cups vegetable stock
• 1 bunch silverbeet, stems chopped, leaves shredded
• 3-4 sprigs fresh thyme or 1 tsp dried
• 1 lemon, juiced
• Salt and pepper, to taste

Garnish: chopped parsley and grated parmesan

Method

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, celery and leek. Cook 3-4 minutes until softened.
2. Stir in cumin, smoked paprika, carrots, and silverbeet stems. Cook 2-3 minutes.
3. Stir in vegetable stock and add fresh thyme. Bring to a boil, then reduce heat and simmer for about 15 minutes, until carrots are tender.
4. Stir in drained lentils and shredded silverbeet leaves. Simmer another 5-10 minutes until greens are wilted and heated through.
5. Remove from heat, stir in lemon juice, and season with salt and pepper.
6. Serve hot, garnished with parsley and grated parmesan. Enjoy!