
A comforting, nutrient-packed soup filled with fresh seasonal vegetables and protein-rich red lentils. This easy one-pot meal is perfect for healthy lunches or a cozy family dinner.
Heat the rapeseed oil in a large pot with a lid over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 10 minutes, stirring occasionally, until the vegetables soften and begin to turn golden around the edges.
Stir in the dried red lentils and cook for 1 minute. Pour in the hot vegetable bouillon, then add the tomato purée and fresh thyme. Stir well to combine.
Add the sliced leek, cauliflower florets, chopped courgette, and minced garlic. Bring the mixture to a boil, then reduce the heat, cover, and simmer gently for 15 minutes.
Stir in the chopped Savoy cabbage and fresh basil. Continue cooking for another 5 minutes until all the vegetables are tender. Season with black pepper to taste and serve hot.
This soup freezes beautifully; just thaw and reheat in a pan until piping hot. For a creamier texture, you can blend a small portion of the soup and stir it back in. If you don't have Savoy cabbage, kale or spinach make excellent substitutes.





