Eat for the Earth: hearty vegetable and lentil soup

Eat for the Earth with us on Tuesday 5 June? Soup is a good option, especially if you’re going to be serving large groups as most soup recipes double or triple with ease.
Ingredients (serves 4)
1 Tbsp olive oil
2 carrots, peeled
2 sticks celery
1 onion
1 can diced tomatoes
2 cups vegetable stock
200g brown lentils
200g split green peas
2 zucchini

Gremolata
Finely grated rind of 2 large lemons
2 cloves garlic, finely chopped
1/2 cup fresh parsley

1 seeded loaf, to serve
Method
1. Dice up your veggies.
2. Heat the oil in a large saucepan over medium-high heat. Add the carrots, celery and onion. Cook, stirring occasionally, for 5 minutes or until the vegetables begin to soften.
3. Add the lentils, peas, tomatoes and stock to the pan. Cover and bring to the boil. Reduce the heat to medium-low and remove the lid. Simmer for 25 minutes or until lentils and peas are soft. Add the zucchini for the last 5 minutes.
4. Blitz the gremolata ingredients together.
5. Ladle the soup into bowls, sprinkle with gremolata and season with freshly-ground black pepper. Serve with a warm seeded bread.
Download print-friendly recipe and check out some more Eat for the Earth recipes.
Find out more about Eat for the Earth.

Written by Lisa Grey

Lisa is the commissioning editor of Spatula. When out of the Yuppiechef Test Kitchen, she spends her days with her toes in the Noordhoek sand, chasing her baby daughter, Bella, around the house. View more articles by .

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2 Comments

  1. [...] vegetable and goat’s cheese tartlets Hearty vegetable and lentil soup Cinnamon baked apples Apple¬†and pear [...]

  2. [...] The girls arrived eagerly early and devoured them before I remembered my camera. I then made a veggie soup which I made from Spatula’s recipe, was DELICIOUS!! Served with health rye rolls and a self [...]

  3. Tarah Darge says:

    This is a lovely recipe but the amount of stock needs to be adjusted to 2l, not 2 cups. 2 cups doesn’t cut it at all.
    Very delicious though!

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