Potato and lentil soup

This no-fuss potato and lentil soup makes about 2.5 litres and takes about forty minutes to prepare and cook. It’s vegan and gluten free.

Ingredients | Method

Ingredients

• 1 tbsp salt
• 1 vegan stock cube
• 3 tbsp olive oil
• 1 tbsp dried rosemary (or two fresh rosemary sprigs)
• 2 sprigs of tarrragon (optional)
• 2 brown onions, chopped
• 5 large potatoes
• small handful of dried mushrooms
• 500 g rinsed red lentils
• 2.5 L boiling water
• 1 tsp chilli flakes
• 5 heaped tbsp of vegan mayonaisse or vegan aioli
• 2 heaped tbsp of brown sugar
• 3 tbsp tamari or soy sauce
• 1 zucchini
• 1 box frozen spinach cubes, a bunch of fresh spinach or a bag of washed spinach

Method

1. Add olive oil, salt, stock cube and rosemary to a soup pot and turn the heat to high.
2. Add chopped onions and saute.
3. Chop the potatoes into 1–1.5 cm cubes and stir into the mix.
4. Break up dried mushrooms into small pieces and stir through.
5. Rinse the red lentils then add them to the pot, along with the tarragon. Stir through.
6. Add 2.5 L of boiling water.
7. Add brown sugar, tamari, lemon juice may and chilli, then stir.
8. Add frozen spinach and zucchini. (If you’re using fresh spinach, don’t add it until just before you’re ready to serve up.)
9. Cook soup on high until it boils then turn down to a simmer.
10. Put the lid on and cook until the potatoes are cooked through – about 12 minutes.
11. Stir, taste, add more salt, lemon, mayo or chili if necessary.

Enjoy.