Hearty Rustic Vegetable and Red Lentil Soup

Name: Hearty Rustic Vegetable and Red Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 50 g dried red lentils; 175 g bite-sized cauliflower florets; 0.5 large Savoy cabbage, stalks removed and leaves chopped; 1 large onion, chopped; 2 carrots, chopped; 2 celery sticks, chopped; 1 leek, finely sliced; 1 courgette, chopped; 3 clove garlic; 1.5 l boiling vegetable bouillon; 1 tbsp rapeseed oil; 2 tbsp tomato puree; 1 tbsp chopped fresh thyme; 1 tbsp basil, chopped

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.

Servings4 Portions

Prep Time15 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

dried red lentils
50 g
bite-sized cauliflower florets
175 g
large Savoy cabbage, stalks removed and leaves chopped
0.5
large onion, chopped
1
carrots, chopped
2
celery sticks, chopped
2
leek, finely sliced
1
courgette, chopped
1
garlic
3 clove
boiling vegetable bouillon
1.5 l
rapeseed oil
1 tbsp
tomato puree
2 tbsp
chopped fresh thyme
1 tbsp
basil, chopped
1 tbsp

Step-by-Step Instructions

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.

Chef's Tips

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.