Vegetarian mains
Root veg and lentil soup
This easy soup is not only nourishing and tasty, but also very convenient if you have a busy life. It uses basic ingredients and just one pot – and you can even cook a bigger batch if you like, as the soup reheats well and is also freezer friendly. It’s a vegetarian staple; the perfect recipe when you want a quick and warming meal without any fuss.
Cook's notes
Make this soup vegan by avoiding the cheese; it is equally delicious.
Ingredients
- 1 red onion, peeled and chopped
- 1 garlic clove, peeled and chopped
- 1 celery stalk, cut into 1cm pieces
- 1 carrot, cut into 1cm pieces
- 1 parsnip, peeled and diced
- ¼ celeriac, peeled and diced
- 1 bay leaf
- 1 tsp herbes de Provence
- 1 tsp dried oregano
- 4 tbsp passata
- 2 tbsp tomato purée
- 750ml vegetable stock
- 400g tin of green or puy lentils
- 25g cavolo nero, leaves washed and chopped
- 1 lemon
- 50g Pecorino cheese, grated
Method
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Step 1
Heat a little olive oil in a medium saucepan over a medium heat. Add the onion and garlic, and cook for 8-10 minutes or until soft and translucent. Stir in the celery, carrot, parsnip, and celeriac, and cook for a couple of minutes. Season with salt and pepper.
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Step 2
Add the bay leaf, herbs, oregano, passata, and tomato purée. Mix well and cook for 2 minutes. Cover with the vegetable stock, and gently cook until the vegetables start to soften. If necessary, top up with more stock or water as they cook.
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Step 3
Drain the lentils, add them to the saucepan, and simmer for 5 minutes. Add the cavolo nero and cook gently for 2 minutes, then turn off the heat.
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Step 4
Keep aside some of the cheese for garnishing, and add the rest to the saucepan, mixing well. Taste and adjust the seasoning if needed, and add a squeeze of lemon to taste.
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Step 5
Ladle the soup into two serving bowls and garnish with a sprinkle of grated cheese. This soup pairs beautifully with a hunk of rustic bread.