Description
A vegetarian heart warmer for these cooler days. Full of spice, vegetables, and green lentils, this easy soup is great for batch cooking and makes a delicious lunch in a mug.
Ingredients
Scale
- 1 tbsp extra virgin olive oil
- 1 leek, washed and sliced thinly
- 2 cloves garlic crushed
- 2 carrots peeled and cut into a rough 1cm sq dice
- 2 celery stalks leaves removed and sliced
- 1 tsp turmeric
- 1 tsp cumin
- 1 1/2 tsp curry powder (I used Keen’s curry powder)
- 1/2 tsp ground cinnamon
- 500ml vegetable stock
- 1L water
- 1 x 400g can of crushed tomatoes
- 1 cup green lentils washed
- 1 sweet potato peeled and cut into a rough 1cm sq dice
- Salt & Pepper for seasoning
Instructions
- Pop the oil into a cast-iron casserole. Heat the pot up on top of the stove and add leeks and saute for a couple of minutes until translucent.
- Add the garlic, carrot, and celery. Stir through and cook for 30 seconds. Add turmeric, cumin, cinnamon and curry powder. Stir through and again cook for 30 seconds until fragrant.
- Add the stock, and canned tomatoes. Give a good stir, and bring to a simmer. Pop on the lid and let simmer on low heat for 1.5 hours.
- Skim off any of the scum that forms on top. Add the lentils and sweet potato. Pop the lid back on back and cook for a further 30 minutes.
- Season with salt and pepper.
- Serve in a big mug
Notes
I cooked this soup in a 26cm enamel cast iron French oven.
Keep in the fridge for up to three days or freeze to eat later for up to six weeks.
Nutrition
- Serving Size:
- Calories: 217
- Sugar: 8.3 g
- Sodium: 786.6 mg
- Fat: 3.3 g
- Carbohydrates: 39.4 g
- Protein: 10.5 g
- Cholesterol: 0 mg