This soup is filled with yummy goodness
that will provide your body with the essential vitamins and minerals to boost your immunity and keep you healthy during winter. I love eating this soup with fresh, crusty sourdough bread.

Serves 4

Prep time: 15 mins

Cook time: 40 mins

Ingredients

1/4 cup extra-virgin olive oil

1 brown onion, finely chopped

2 carrots, skin left on, chopped

2 zucchinis, chopped

4 garlic cloves, grated

2 tsp ground cumin

2 tsp curry powder

1 tsp dried thyme

1 can diced tomatoes

1 cup brown or green lentils, drained and rinsed

4 cups salt-reduced vegetable stock

2 cups water

Pinch of chilli flakes (optional)

1 cup spinach leaves

1/2 lemon, juiced

Cracked black pepper, to season

Wholegrain bread, to serve

Method

Heat the oil in a large pan over medium heat.

Once the oil is simmering, add the onion, carrot, zucchini and cook, stirring often, until softened.

Add the garlic and spices and cook until fragrant, stirring often. Pour in the lentils, tomatoes, stock and water. Add chilli flakes and season with ground black pepper.

Turn up the heat and bring to the boil, then partially cover the pot with a lid and reduce heat to maintain a gentle simmer.

Cook for 30 minutes, or until lentils are tender but still hold their shape. Add the spinach leaves and cook for 1-2 minutes until wilted.

Season with lemon juice and pepper. Serve with wholegrain bread.

Storage

Keeps in the fridge for 3 days. I like to make double the recipe and freeze in containers for future lunch and dinners.