In Gluten Free, Grain Free, Lunch, Recipes, Soups, Vegetarian

Tomatoey Lentil, Beans & Greens Soup

Tomatoey Lentil, Beans & Greens Soup
Print Recipe
Sometimes there is nothing better than a big bowl of delicious soup to help to brighten the spirits and nourish the soul and this plant-based, nutrient packed one will do just that.
Servings Prep Time
4-6Soups 20Minutes
Cook Time
25Minutes
Servings Prep Time
4-6Soups 20Minutes
Cook Time
25Minutes
Ingredients
Instructions
  1. To a large 4-litre saucepan add the sun-dried tomato oil and place over a medium heat. Once warm, add the onions and sauté until soft and translucent before adding the sliced leeks and continuing to cook until soft. Add the carrots and continue to cook for 3 minutes before seasoning with sea salt (or herbamare) and white pepper.
  2. Dissolve the vegetable stock cubes (or 2tbsp. herbamare) in 3 pints of boiling water then pour into saucepan with the vegetables, turning the heat up and allowing to simmer for 5 minutes.
  3. Add the rinsed and drained beans and lentils to the pan, along with the sun-dried tomatoes and simmer for a further 3 minutes. Add a touch of cracked black pepper and salt (if needed)
  4. Stir in the kale or Cavelo Nero, ensuring it’s thoroughly covered in liquid and cook for a further 5 minutes until the leaves have softened and wilted. Serve in bowls – or in deep, wide mugs - and with some fresh or warmed bread for extra deliciousness.
  5. Enjoy!
  6. If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
Recipe Notes

LISA’S TIP

This is a wonderful hearty soup, packed with an abundance of tasty veggies and plenty of protein and fibre from the beans and lentils.

If you can’t find (or don’t like) kale or Cavelo Nero then feel free to use some fresh spinach instead – it won’t take as long to cook so add it just before serving.

If you want to make this soup even heartier then you can add some cooked, gluten-free pasta or quinoa just before you serve it – or even some leftover cooked rice if you have some to hand!

A little finely grated Parmesan (or dairy free alternative) sprinkled over the top when serving also makes for a delicious addition.

If you’re enjoying my recipes why don’t you get a copy of my cookbook for your kitchen!
Purchase a copy here
I’d love to see how your cooking turns out so make sure to use the #myrelationshipwithfood and tag @myrelationshipwithfood when posting your pictures or email lisa@myrelationshipwithfood.com
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