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Making Simple Special – Vegetable + Lentil Soup

The way I cook and consequently the way we eat, has changed so much over the years.  Rather than creating complicated gourmet style meals, my cooking style has become very simple.  Each week, I depend on seasonal, fresh, organic vegetables to be the stars of our meals and I truly believe, this is the way it should be.

That’s not to say all we eat is vegetable based meals, because that wouldn’t be true.  We eat very good quality local and grass fed meat, organic chicken, local free range eggs, well prepared grains and of course…the odd indulgence in fish n’ chips.  But these ingredients are expensive for a family of five and so we make the most of them, minimising waste and maximising flavour with herbs from the garden, lots of spices and a lot of garlic!

I think it actually makes cooking a much more pleasurable thing to do.

Super Simple Vegetable + Lentil Soup

This is a really simple soup that is warming, nourishing and good for the soul and the budget! You can really add any vegetables you have in the fridge or garden.  Keep this soup in the fridge for easy lunches and tasty after school snacks.

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Ingredients – use organic if possible.

(for a big batch – I keep mine chunky)

2 T Coconut oil

1 onion diced

2 cloves of garlic, chopped finely

2 celery stalks, chopped

2tsp ground cumin

1tsp ground coriander

1tsp ground turmeric or 1 T of freshly grated turmeric

2 carrots, chopped into chunky pieces

2 zucchinis, chopped into chunky pieces

4 potatoes, peeled and chopped

A chunk of pumpkin, chopped

1/2 sweet potato, chopped

4 tomatoes, deseeded and chopped or one tin of crushed tomatoes

1 cup of well rinsed, split red lentils

2 cups of vegetable or home made chicken stock

2 bay leaves

Hot water from the kettle

Parsley to garnish

Parmesan or pesto to garnish

What to do

To a large pot, add the coconut oil and bring to medium heat.  Add onions and cook stirring for a good five minutes.  Add the garlic, celery and spices and cook stirring for another 5 minutes.

Add the rest of the vegetables and cook, stirring for five minutes, then add the tomatoes, lentils, stock and bay.  Use hot water from the kettle to top up the liquid ensuring all vegetables are well covered.

Simmer for around an hour, until the vegetables are soft.  If you have fussy, non-chunky-soup-eaters in the family, you can blend this soup to a puree if you wish.

Serve with hot buttered toast, lots of sea salt and freshly ground pepper, shavings of parmesan, a sprinkle of parsley and a dollop of pesto if you desire.  A glass of lovely red wine might help bring it to another level as they say on Masterchef too!

I’d love to know your favourite simple soup flavour combinations! Share them with me in the comments below.

Happy Eating,

Mamacino x

 

 

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6 thoughts on “Making Simple Special – Vegetable + Lentil Soup

  1. Sounds delicious! Will have to add to my list to try. And I agree totally, meals like this are easier on the budget when you are buying organic and can be just as delicious!

    1. It’s good to have a balance between the two – budget and great produce!

  2. What a wholesome, hearty, delicious family meal. My kids would definitely go for that!

    1. Very wholesome, just like me 😉

  3. Hi Kristin, i met you today at Sticks and Stones. Thank you so very much for the granola it was beyond words. Blinking unreal!! And it was great chatting to you. Hope to see you in the cafe soon! Here’s a link to my husbands website, http://www.paleoosteo.com/ thought your husband may find it interesting. Thanks again for being so generous

    Jaime 🙂

    1. Hi Jaime,

      I’m so glad you liked it 🙂 I will certainly make my way over to your husband’s website for a look. Being new to town, if you ever need someone to share a cup of tea with, get in touch x

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