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Lentil and Vegetable Soup

Vegan. Serves 4 6

Vegemite is a salty black yeast extract that most Australian people either love or hate but it really blends well into the taste of this soup. Substitute other types of yeast extracts or miso paste if desired.

This soup freezes well.

Ingredients

  • 1 cup of brown or green lentils
  • 3 cups water
  • 2 teaspoons olive oil
  • 1 large onion, chopped
  • 2 sticks of celery, thinly sliced
  • 1 large potato peeled and cut into roughly 2cm chunks
  • 1 large carrot peeled and thickly sliced
  • 200g butternut pumpkin, peeled and cut into 2cm chunks
  • 1 medium zucchini, thickly sliced
  • 100g green beans, trimmed and halved
  • 2 cups vegetable stock
  • 2 3 teaspoons vegemite
  • 2 teaspoons sundried tomato paste (optional)
  • salt to taste

Instructions

  1. Place the lentils and water in a large saucepan or stock pot and bring to the boil. Lower the heat and simmer the lentils, covered, until they are quite soft, around 30 mins. If the lentils dry out then add more water.
  2. While the lentils are cooking, heat the oil in a small saucepan and fry the onions and celery over medium high-heat until the onions are golden brown.
  3. When the lentils are cooked, add the onion mixture, stock, vegemite, tomato paste, potato and carrot to the pan with the lentils. Bring to the boil, then reduce the heat and simmer for a few minutes.
  4. Add the remaining vegetables and simmer until they are just tender


Last modified: 18-Jul-2021