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Healthy Recipes

Lentil and vegetable soup to make tonight

Former model turned nutritionist Alli Godbold as a warming lentil and vegetable soup to help comfort your soul in the chill

  • Preparation time: 5-10 minutes
  • Cooking time: 15 minutes
  • Serves: Four

INGREDIENTS

  • 2 carrots, peeled and sliced
  • 2 sticks celery, sliced
  • 2 medium onions,  peeled and chopped
  • 2 cloves garlic, peeled and sliced
  • extra virgin olive oil
  • thumb sized piece of fresh ginger
  • 1 fresh red chilli
  • (10 cherry tomatoes)
  • 1.8 litres of stock, using Marigold Bouillon
  • 300g red lentils
  • 200g spinach
  • sea salt and freshly ground black pepper

METHOD

Heat a large pan and add 2 tablespoons of olive oil.  Add the carrots, celery, onions and garlic and cook for approx 10 mins with the lid askew, until the carrots are softened.  Meanwhile peel and grate the ginger and deseed and slice the chilli finely (and slice the tomatoes in half).

Add the stock to the pan with the lentils, ginger, chilli (and tomatoes).  Bring the soup to the boil and then reduce the heat and simmer for approx 10 mins with the lid on until the lentils are cooked. Add the spinach and let it wilt into the soup.  Serve immediately.

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