Twenty-minute lentil soup

By Carolyn Flanagan
Assistant Blogs Editor

Crock pots and slow cookers aren’t necessary to make a delicious lentil soup. Featuring high fibre, protein-rich lentils and as many vegetables as your heart desires, this hearty dish is sure to keep you warm and nourished during winter.


• 1 tbsp vegetable oil

• 4 green onions, chopped

• 3 carrots, chopped

• 1 potato, peeled and chopped

• 1 tbsp tomato paste

• 2 tsp mild curry paste

• 2 1/2 cups vegetable stock

• 2 1/2 cups water

• 1 cup dried red lentils

• 2 cups packed fresh baby spinach


In a large saucepan, heat oil over medium heat. Fry chopped green onions, carrots and potato, stirring occasionally until onions are softened. Stir in tomato paste and curry paste.

Add vegetable stock, water and lentils. Bring to a boil. Reduce heat, cover and simmer until lentils are tender. Stir in spinach.

Makes four servings.

Serve with bread and enjoy!

Other popular ingredients to add as you wish:

Sweet potato, onion, ginger, garlic, celery, mushrooms, sage, cumin, ham and grape tomatoes.


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