Veggie Ends and Lentil Soup
½ A large onion, diced
3 Garlic cloves, minced
½ A sweet potato, peeled and diced (could be replaced with any potato, squash or peas)
2-3 Celery Stalks, diced (could be replaced or omitted)
½ Of a red pepper, diced (could be replaced with cabbage, edamame, carrots, or another colour pepper etc.)
½ Cup of minced parsley (could also add in spinach or kale, up to 1 cup)
½ Tsp of dried oregano
4 Cups, or 900 ml of Chicken or Veg Stock
½ A large can of diced tomatoes
1 Cup of lentils (Baluga are my favourite), boiled and cooked to al dente.
1. In a medium, heavy-bottomed pot, sauté the onions, celery and garlic in 2 tbsp of olive oil with a pinch of salt and pepper until softened, about 3-4 minutes.
2. Add in the sweet potato and the diced peppers, sauté for another 2 minutes until softened
3. Stir in the dried oregano and ¾ of the chopped parsley, stir and cook for 1 minute.
4. Turn the heat to medium and add the canned, chopped tomatoes and their juices. Scrape up any bits stuck to the bottom of the pot.
5. Add in all of the Chicken Stock and bring to a boil. Lower the heat and simmer, covered for 15 minutes.
6. Taste and season with salt and pepper
7. To serve, spoon ½ a cup of lentils into the bottom of your soup bowl, top with Veggie Soup and the remaining parsley.
Note | Store the lentils separately in the fridge, so they don’t turn into mush in your soup. Spoon them into the soup when you are ready to reheat!
I hope you love this soup as much as we do. Dave is officially obsessed! It’s not only really quick and easy but satisfying and hearty, the perfect mix. Use it as inspiration for anything else hanging out in your fridge. Soups are such a great way to use up less-than-fresh produce or veggie ends that can easily be used in other recipes. Mix this up on a Sunday afternoon, and you will have comforting lunches for the week to come.