Everyday Lentil and Vegetable Soup

If you’re looking for the perfect batch cook recipe, here it is! You can make several portions in one go and pop them in the freezer for near-instant lunches.

Plus, this delicious, warming soup is perfect for the dreary January recipe. 

Ingredients:

2 tbsp coconut oil

4 cloves garlic, crushed

2 shallots, diced

4 celery stalks, sliced

4 large carrots, sliced

2 litres vegetable stock (homemade or using 2 stock cubes)

4 sprigs rosemary or thyme

200g uncooked green lentils - rinsed and drained

160g kale, sliced

Black pepper

Fresh parsley, to serve (optional)

Method:

• Heat the oil in a large saucepan over a medium heat. Once hot, add the garlic, shallots, celery and carrots. Sauté for 4-5 mins until slightly tender and golden brown.
• Add the vegetable stock and rosemary/thyme to the saucepan, increasing the heat to a medium-high. Add the lentils, stir and reduce the heat to a simmer. Cook the lentils uncovered for 20-25 mins until soft and tender. 
• Remove the rosemary/thyme stalks before adding the kale. Stir and cook for 3-4 mins until the kale wilts. 
• Add a little black pepper or more fresh herbs to taste.
• Serve scattered with fresh parsley (optional).
• Enjoy!