January has arrived already and I have no idea why Christmas went so quick this year! A new year always starts with healthy recipes and this year I wanted to make this new recipe vegan. You have probably seen all about Veganuary (vegan January) in the press and on the TV.
I’m not vegan but like to have the option to sometimes cook vegan recipes. Our new recipe app HeyFood has a variety of different recipes including hundreds of vegan ones.
This soup is great if you want a healthy fix as it contains so much goodness and will make you feel great after having a bowl (with some crusty bread if you’re not trying to cut the carbs down).
Chunky Vegan Vegetable and Lentil Soup
Ingredients
- 1 large carrot diced
- 1 small onion diced
- 3 Small celery sticks diced
- 1 tbsp Avocado butter Or olive oil
- 2 cloves garlic minced
- 1 inch fresh ginger
- 750 ml vegetable stock
- 1 1/2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 60 g green lentils
- 50 g kale chopped
- 1 tsp salt
- pepper to taste
Instructions
- In a saucepan melt the avocado butter on medium heat, add the onion, carrot, celery and garlic and cook until the onion is nice and glossy.
- Add all the spices and give it a good stir. Grate the fresh ginger into the saucepan, add the vegetable stock and bring to the boil.
- Add the green lentils and follow the instructions of the pack you are using in order to cook them (normally they will need to simmer for about 15-20 minutes).
- Add the salt and season with black pepper. When the lentils are nearly cooked stir in the kale for a few minutes.
- Serve with crusty bread. Enjoy!
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