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  • Isabella Akshay

Creamy Vegan Brown Lentil & Veggie Soup

Brown lentils always remind me of my childhood in Sicily. My mum disliked lentils (still does) and would seldom make them. But I absolutely loved lentil soups, especially as I would melt a tiny square (or two) of cream cheese in it.


Onion, celery and carrots are a must here. Potatoes, tomatoes and spinach make it even tastier and more nutritious. Hope you like this simple recipe from my childhood.


Ingredients

Brown lentils - 250g, dried

Celery - 1 stalk, chopped

Onion - 1 large, chopped

Carrot - 1 large, chopped

Potato - 1 small, cubed

Tomato - 1 chopped

Spinach - 1 small bunch, chopped

Olive oil - 2 tbsp

Bay leaf - 1

Vegetable stock - 1.5 litre

Nutmeg - 1/2 tsp

Salt and pepper to taste


Method

Heat the oil in a large pot and add chopped carrot, onion and celery at once. Add salt, pepper, bay leaf and sauté until the onion becomes translucent.


Add the lentils and stir for a minute to slightly toast them. Next, add all the stock, the cubed potato and tomato, black pepper. Cover with a lid and bring to a boil. Lower the flame and cook for about 30 minutes or until the soup has become creamy. Lastly, add the chopped spinach and cook for another 5 minutes.


Dust with a little nutmeg and more olive oil before serving.



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