Butternut and lentil soup
In the cooler months, a warming winter soup with vegetables and lentils can be as filling as a rich and heavy soup, yet so much healthier. Lentils and other legumes are known as a good source of vegetable protein and are high in fibre and naturally low in salt.
Ready in1 hour 45 mins
Serving sizeServes 6 - 8
- 2 tsp (10 ml) olive or avocado oil
- 1 large onion, finely chopped
- 2 celery stalks with the leaves, finely chopped
- 1 tbsp (15 ml) ground cumin
- 4 medium carrots, coarsley grated
- 500 g butternut, coarsley grated
- 1 bay leaf
- 1 cup (250 ml) uncooked brown lentils
- 7 cups (1,75 litres) hot Rooibos tea
- ½ tsp (2,5 ml) salt
- lemon juice and black pepper to taste
- 3 tbsp (45 ml) chopped Italian parsley
- Heat the oil in a large pot over a medium heat and sauté the onion and celery for a few minutes.
- Add the cumin and sauté until aromatic. Add the rest of the vegetables and sauté for another few minutes.
- Stir in the bay leaf, lentils and tea, then cover with a lid. Reduce the heat and simmer the soup for 45-60 minutes or until all the veggies are soft and the lentils are cooked.
- 4. Add more liquid if necessary. Remove the bay leaf and add the salt. Blend half the soup and return back to the pot.
- Season with lemon juice and black pepper and stir in the parsley. Serve hot as a vegetarian meal.