Tomatoey Lentil, Beans & Greens Soup
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.
- 1 400 g can green lentils drained & rinsed thoroughly
- 1 400 g can cannellini beans drained & rinsed thoroughly
- 2 tbsp. sun-dried tomato oil from the jar
- 150 g sun-dried tomatoes drained and sliced
- 1 onion peeled & finely chopped
- 1 leek rinsed & finely sliced
- 2 carrots topped, tailed, peeled and cut into small cubes
- 200 g black (or green) kale or Cavelo Nero tough fibrous stalks removed
- 2 vegetable stock cubes (gluten-free) or you can use 2 tbsp. herbamare salt instead
- 3 pints boiling water
- sea salt or herbamare
- white pepper
- cracked black pepper
- 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.
- 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.
- 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)
- 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.
- If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
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.