This one pot meal is so rich in flavours and super healthy! It is a great vegetarian option.
Ingredients
Recipe serves 8-10
2 cups green lentils, sprouted (I soak the lentils in lukewarm water for half an hour before cooking, then rinse and drain them and set them aside)
1/4 cup olive oil, plus extra
7 cups water
1 cup frozen peas
1 cup spinach, chopped
1 cup carrots, chopped into small cubes
6 cherry tomatoes
1 small zucchini, chopped into small cubes
3 celery stalks, finely chopped
2 garlic cloves, finely chopped
1 small shallot, finely chopped
2 small potatoes, peeled and chopped into small cubes
1 cup butternut squash, chopped into small cubes (you can also use frozen squash)
1 tbsp tomato paste
2 bay leaves
2 tbsp herb pesto
1 tbsp nutritional yeast
seasonings - 3 tsp of salt, 1/2 tsp black pepper, 1/4 tsp cayenne pepper (cayenne pepper is optional)
Preparation
In a large sauce-pot over medium heat, add 1/4 cup olive oil. Add all the vegetables, tomato paste, bay leaves, and pesto.
Stir all ingredients well.
Allow cooking for about 5 minutes, stirring often.
Add the lentils, the seasonings, and the water.
Stir well to combine all the ingredients
Reduce the heat to medium-low, and allow the soup to cook for 35- 40 minutes or until the lentils are tender. Turn off the heat, and add the nutritional yeast. Stir
I like to serve my soup with a generous drizzle of olive oil.
Comments