Beef and veggie lentil soup

This is the perfect all-year-round hearty soup - packed full of veggies, so nourishing and filling.

I’ve made this recipe with beef mince, but you can substitute it out with a tin of lentils for a vegan-friendly meal.

 

Serves: 4

Prep time: 10min

Cook time: 30min

Total time: 40min

Ingredients

  • 2 zucchinis, grated or diced

  • 1 brown onion, diced

  • 1-2 carrots, diced

  • 1 stick celery, diced

  • 2 cloves garlic, crushed

  • 1 tbsp tomato paste

  • 500g beef mince*

  • 1 tin lentils

  • 1 tin tomatoes

  • 1 bay leaf

  • 1 tbsp dried Italian herbs

  • 1 cup of stock or bone/veggie broth

  • Serve with pasta of choice

*Substitute beef mince for a second can of French lentils for a vegan-friendly meal

 

Method

  1. Heat 1 tbsp olive oil in a pan on medium heat and fry mince until brown all over (if using lentils only, skip to step 2). Remove mince & rest on a plate.

  2. Add carrot, onion and celery to the pan and cook until softened, before adding mince & tomato paste. Stir until coated.

  3. Add remaining ingredients, except for garlic**, and simmer on low heat for 15min

  4. Finally, add crushed garlic and cook for a further 5 min.

  5. Serve on a bed of pasta with a rocket & parmesan salad.

**By leaving the garlic to rest on a bench for 10min before adding to cooking, it activates the medicinal compounds that support our immune and digestive health.

Main Course, NutritionSamantha Chansoup, winter soup