Hearty Lentil & Veggie Soup

Hearty Lentil & Veggie Soup

There’s something so comforting about a pot of soup simmering on the stove. The fragrant steam signalling delicious bowls of goodness to nourish you & your family ~ & the promise of leftovers. 

Speaking of leftovers, use this recipe as a guide & if you’ve got a pot large enough, scale up ! It keeps fantastically in the fridge for days & freezes really well. Simply defrost in the fridge & reheat gently on the stove. 

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1 organic brown onion, diced.

2 organic carrots, diced.

2 organic celery sticks, diced (including the leaves)

2 large organic garlic cloves, finely minced.

1 organic turnip, diced.

1 organic swede, diced.

2 organic Dutch cream potatoes, peeled & diced.

1 cup Australian green lentils, rinsed.

A bunch of organic parsley, finely chopped. Set half aside for garnish. 

3 TBS Gevity bone broth body glue, dissolved in approximately 5 cups of boiling water.

1/4 tsp turmeric powder (this is just for colour, feel free to leave it out) 

1 TBS Organic EVOO or ghee.

Salt & Pepper to taste.

Sliced sourdough & organic butter, for dunking

*** OPTIONAL: Leftover organic roast chicken meat, shredded & added right before serving to heat through ***

Heat a heavy based large saucepan over medium heat. Add your EVOO or ghee, diced onion, carrot, celery & a pinch of salt. Stir to combine & turn down heat to low. Sauté the vegetables, stirring regularly for approximately 10 minutes. Add the garlic & half the parsley (the other half is being kept for garnish!) & stir until fragrant. 

Pour in the broth & bring up to a gentle simmer. Add the turmeric (if using) & the remaining veg. Simmer for approximately 20 minutes before adding the cup of lentils. Simmer gently for a further 30 ~ 40 minutes or until the lentils are al dente. 

If you are adding the optional shredded roast chicken, add it now & turn off the heat before letting sit for 10 minutes to warm through. 

Add salt & pepper to taste before ladling generously into bowls, sprinkling with parsley & serving with a thick slice of crusty sourdough & butter ! 

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Recipe & Image by Jessica Bull @jessicaelisebull