Name: Lentil and vegetable soup
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 1 tablespoon extra virgin olive oil; 1 large onion (200g), chopped finely; 2 medium carrots (240g), chopped finely; 4 trimmed celery stalks (400g), chopped finely; 1 fresh long red chilli, chopped finely; 3 large cloves garlic, crushed; 1 tablespoon finely grated fresh ginger; 2 teaspoons cumin seeds, crushed lightly; 3 fresh bay leaves; 3 fresh thyme sprigs; 2½ cups (370g) dried French-style green lentils, rinsed; ¼ cup (70g) tomato paste; 3 litres (12 cups) vegetable stock; 2 tablespoons lemon juice; finely grated vegetarian parmesan-style cheese, extra thyme sprigs and extra thinly sliced fresh long red chilli, to serve (optional)

French green lentils have a sensational nutty, earthy flavour and stand up well to being boiled without becoming muddy.

This vegie-packed and satisfying lentil soup can serve a crowd or pack some away to have every day for a hearty lunch.

Looking for more vegetable soup recipes?

Ingredients

1 tablespoon extra virgin olive oil

1 large onion (200g), chopped finely

2 medium carrots (240g), chopped finely

4 trimmed celery stalks (400g), chopped finely

1 fresh long red chilli, chopped finely

3 large cloves garlic, crushed

1 tablespoon finely grated fresh ginger

2 teaspoons cumin seeds, crushed lightly

3 fresh bay leaves

3 fresh thyme sprigs

2½ cups (370g) dried French-style green lentils, rinsed

¼ cup (70g) tomato paste

3 litres (12 cups) vegetable stock

2 tablespoons lemon juice

finely grated vegetarian parmesan-style cheese, extra thyme sprigs and extra thinly sliced fresh long red chilli, to serve (optional)

Method

1.Heat oil in a large heavy-based saucepan over medium-high heat; cook onion, carrot, celery, chilli, garlic, ginger and cumin, stirring, for 10 minutes or until vegetables soften.

2.Add bay leaves, thyme, lentils, tomato paste and stock; bring to the boil. Reduce heat to low; cook, partially covered, for 25 minutes or until lentils are tender. Stir in juice; season to taste.

3.Serve half the soup topped with parmesan, extra thyme and extra chill Transfer remaining soup to an airtight container; cool, then store.

Serve with sweet potato toasts, crusty bread or chargrilled sourdough, if you like.

Refrigerate soup for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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