This Colorful, Healthy Soup Is Stuffed With Flavor
Here is another delicious, healthy and rich in nutrients soup recipe for your kids yourself, or even for non-vegetarians. If you need to prepare a meal for your non-vegetarian guests, you can add this soup some chicken and that’s it.
Preparation time: 15 minutes
Cooking time: 3–4 hours
- 75g (3oz) brown or green lentils
- Olive oil
- 1 garlic clove, peeled
- 1 red onion, peeled and finely diced
- 1 celery stick, trimmed and finely diced
- 1 x 400g (14oz) tin chopped tomatoes
- 2 fresh thyme sprigs
- 1 bay leaf, broken
- 2 liters (3½ pints) stock
- 125g (4½oz) baby spinach leaves
- Sea salt and freshly ground black pepper
- Extra virgin olive oil or basil oil, for drizzling
Wash the lentils in cold water and drain thoroughly. Pour in 1–2mm (1⁄16in) of olive oil to
cover the base of the slow cooker dish.
Using your thumb, press the garlic firmly to bruise it, then add it to the dish. Add the lentils
and mix to coat in the oil. Add the onion, celery, tomatoes and herbs and mix together. Don’t
season the soup at this stage, as salt will toughen the lentils. Pour the stock over the lentils.
Cover with the lid and cook on high for 3–4 hours or until the lentils are tender.
Using a slotted spoon, remove the garlic and herbs. Mix the spinach into the soup and stir
until the leaves are just wilted. Season to taste with salt and pepper.
Ladle the soup into warm bowls and drizzle with a touch of extra virgin olive oil or basil oil
before serving with ciabatta.
Fab For The Freezer
Leave to cool before transferring freezer proof containers and freezing for up to three
months. Defrost thoroughly before reheating gently on the hob (never in the slow cooker).