Vegetable and Lentil Soup

Vegetable and Lentil Soup

Serves 8


Olive Oil
1 Onion, chopped
2 Garlic Cloves, chopped
8 Pieces of Smoked Bacon, chopped into small pieces (omit for a vegetarian option)
Handful Green Beans, chopped into small pieces
1 Carrot, cut into small pieces
1 Zucchini, cut into small pieces
1 Broccoli, cut into small pieces including stalk 
1 Cup Frozen Peas
1 Cup Frozen Corn
2 Cans Chopped Tomatoes
1.5 Litres of Stock (your choice, I use chicken bone borth but for a vegetarian option use vegetable)
1 Cup Red Split Lentils (add more to make it thicker)
Himalayan Pink Salt and Freshly Cracked Black Pepper

NOTE: You can add any vegetables you like to the soup, the options are endless. 


    1. In a big soup pot, put on medium high heat on the stove top, add olive oil, saute onions, garlic and bacon until the onion is soft.
    2. Add all cut up vegetables and saute for another 2-3 minutes.
    3. Add cans of tomatoes, stock and lentils, season with salt and pepper and bring to the boil.
    4. Once boiled turn down to a low heat and simmer for 30 minutes until the vegetables are tender.
    5. Serve and enjoy.

    TIP: I serve this with crusty bread and butter for my family to enjoy.