Wick’s Hearty Lentil Vegetable Soup

During the colder seasons we tend to eat more and we can often find ourselves reaching for not so good snacks between meals. This hearty lentil and vegetable soup from Wick at Wicked Wellbeing is sure to satisfy both your taste buds and your hunger, helping you keep those ‘treat’ foods to a minimum.

The divine combination of lentils and vegetables in this soup is perfect for a warming lunch or light dinner. Serve on its own or with fresh warm crusty wholegrain bread, it’s a winner with the whole family. Or double it up and freeze in separate portions for your work lunches.

If winter has taken its toll and your healthy eating habits have gone out the window, Wick is running a FREE 5-day challenge, ‘5 Tips to Kick-Start Healthy Eating Habits’ starting Monday, 29th of August – she’d love to help you get some oomph back in your step just in time for spring!

She’ll focus on 3 daily habits that will change your life, how to do healthy eating when you’re time poor and exhausted, and on a budget and she’ll share the one secret that will radically improve your health (that no one is talking about).

To find out more and to sign up, go on www.wickedwellbeing.com/healthyhabits

Wick’s Hearty Lentil Vegetable Soup

Prep & Cook Time: 1hr | Serves: 5

Ingredients:

1 T oil

1 medium brown onion, finely chopped

3 cloves garlic, finely chopped

2 t fresh ginger, finely chopped

1 t cumin powder

1 medium carrot, cut into small cubes

2 celery sticks, finely chopped

2 bay leaves

3 fresh thyme leaves

1 ½ c green lentils, rinsed

¼ c tomato paste

1.5 litres chicken or vegetable stock

1 ½ T lemon juice

2 T Worcestershire sauce

a good grinding of salt and pepper

To serve (optional):

red chilli, finely chopped

⅓ c parmesan cheese or nutritional yeast flakes if dairy free

Instructions:

To make the Hearty Vegetable & Lentil Soup, heat oil in a large saucepan over medium-high heat. Cook onion, garlic, ginger, cumin, carrot and celery, stirring for 10 minutes or until softened.

Add bay leaves, thyme, lentils, tomato paste and stock, bring to the boil. Reduce heat, simmer, uncovered for 30-40 minutes or until lentils are tender. Stir in the juice and Worcestershire sauce, and season with salt and pepper.

Ladle soup into bowls, serve topped with parmesan and chilli if desired.