roast vegetable & lentil soup
It is soup season and SO many of you have requested an easy lentil soup that you can whip up! This bowl of goodness is so comforting and makes a lot, which means delicious dinners and lunches for a few days throughout the week!!
recipe (serves 4-6)
ingredients
375g dry whole green lentils
1 vegetable stock cube
1 can tinned, crushed tomatoes
1 tbsp dried oregano
2 carrots, peeled
¼ Kent pumpkin, skin off
2 zucchinis
½ brown onion, finely diced
Olive oil
Salt
Water
method
1. Pour the lentils into a large bowl and cover with water. Allow to soak for 5-6 hours or overnight.
2. Cut carrot, pumpkin and zucchini into bite sized pieces and place them in a single layer on a baking dray. Drizzle with olive oil and season with salt. Roast in a 180C oven for 35-40 minutes (or until completely cooked through).
3. While the veggies are roasting, drizzle a couple of tbsp of olive oil into a non-stick pan with high sides. Add in the onion and saute over medium heat until the onions are translucent.
4. Fill your kettle with water and bring to the boil.
5. Drain the lentils and add them into the pan along with the canned tomatoes and oregano. Mix until combined.
6. Add in the stock cube and cover with boiling water. Place a lid on the top and stir every five minutes. When the water is absorbed, add in more. Continue to do this until the lentils are completely cooked through, this will take 30-35 minutes.
7. Add the roasted vegetables to the lentil mixture and stir well. Taste for seasoning and adjust if needed. That’s it!
tip
We can all thank my Nonna Rosa for her suggestion to soak the lentils the night before to cut the cooking time in half, great tip!!
