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.
- 1 tbsp salt
- 1 vegan stock cube
- 3 tbsp olive oil
- 1 tbsp dried rosemary (or two fresh rosemary sprigs)
- 2 sprigs of tarragon (optional)
- 2 brown onions
- 5 large potatoes
- Small handful of dried mushrooms
- 500 gm rinsed red lentils
- 2.5 litres of boiling water
- Juice of half a lemon
- 1 tsp chilli
- 5 heaped tbsp vegan mayo or vegan aioli
- 2 heaped tbsp brown sugar
- 3 tbsp tamari
- 1 zucchini (optional)
- Box of frozen spinach cubes – or a large bag of washed spinach
Step 1. Add olive oil, salt, stock cube and rosemary leaves to a soup pot and turn the heat to high
Step 2. Chop the onions – no need for a fine dice. Quick and dirty is good enough.
Step 3. Chop the potatoes into approx. 1 to 1.5 cm cubes. Again, near enough is good.
Step 4. Put onions and potatoes into the pot and sauté for a few minutes.
Step 5. Break up the dried mushrooms and put them in the pot. Give it a stir.
Step 6. Rinse the lentils and put them in the pot and stir. Add the tarragon if you have it.
Step 7. Add 2.5 litres boiling water, stir.
Step 8. Add brown super, tamari, lemon juice, mayo and chilli and stir.
Step 9. Add frozen spinach and zucchini (if using). If you’re using fresh spinach, add it as the last step, after you turn off the heat and before you serve up.
Step 10. Cook on high until boiling, and then turn down the heat.
Step 11. Put the lid on and cook until the potatoes are cooked through (maybe 20 mins).Stir, taste, flavour to your liking (more salt, more lemon, more mayo, more chilli).