Serves 6–8

Ingredients

• 3 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium leeks, sliced
• 2 carrots, diced small
• 2 medium potatoes, diced small
• 1 parsnip, diced small
• 150 g dried green or brown lentils, rinsed
• 1 × 400 g tin chopped tomatoes
• 3 tbsp tamari or soy sauce
• 2 bay leaves
• ½ tsp smoked paprika
• 1.5–2 litres vegetable stock
• Handful spinach or kale, chopped
• Salt & black pepper
• Optional: handful of chopped parsley

Method

1. Sauté the base

Heat the olive oil in a large pot. Add the onion, garlic and leeks. Cook for 8–10 minutes until softened.

2. Add the chunky vegetables

Stir in the potatoes, carrots and parsnip. Season with salt and pepper.
Cover with a lid and let the vegetables steam in their own juices for 10 minutes over medium heat.
Stir occasionally and add a splash of water if the vegetables begin to stick.

3. Build the soup

Add the rinsed lentils, chopped tomatoes, tamari (or soy sauce), bay leaves, smoked paprika and 1.5 litres of vegetable stock.
Stir well and bring to a boil.

4. Simmer gently

Reduce the heat and simmer for 25 minutes, stirring occasionally, until the lentils and vegetables are tender and the soup is thick and hearty. Add extra stock if you prefer a thinner soup.

5. Finish

Stir in the spinach or kale during the last 2 minutes, it wilts almost instantly. Season with salt and black pepper. Add parsley if using.

6. Serve

Ladle into bowls. Serve with crusty bread or freeze in portions for busy days.

Approx 210 kcals per serving, naturally low in fat.