Easy homemade vegetable and lentil soup
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This soup is so yummy, healthy, and easy to make. I make a big pot, and then there is enough left over to store in the fridge or freezer so I can heat it up and have it for another day.
Add some fresh, crusty bread from a bakery or even make your own, and you have a healthy and filling meal. Avoid ultra-processed food as much as possible, and your physical and mental health will thank you.
I prefer making my own soup and bread or buying fresh bread from a bakery because there are no additives, preservatives, or other unfamiliar ingredients. You can slice up fresh bread and put it in the freezer, then take out what you need so it lasts longer.
Ingredients
- Two carrots
- Two Parsnips
- Two Leaks
- Two sticks of celery
- One onion
- Two small potatoes
- one cup of red lentils
- one stock cube
- salt for seasoning
Recipe
Chop up the vegetables.
Add the carrots, parsnips, potatoes, celery and onion to a large pot.
Add a large Jug of boiling water so all the vegetables are covered, then bring to the boil.
Add the leaks, stock cube, and a cup of red lentils, and simmer for approximately 25- 30 minutes. Season with salt. I like the soup just as it is cooked, but if you prefer a smoother consistency, you could pour it into a blender afterwards.
If you need a little help or motivation to make homemade food rather than eat ready meals, read or listen to Ultra-processed People by Chris Van Tulleken. You can find it here: https://amzn.to/4h6mKu1. It’s an absolute eye-opener. I guarantee you will definitely look at the ingredients in packaged food much closer than you ever have before. You can get the audible version, which is free for 30 days, from here https://amzn.to/3Uf16df, and you can cancel anytime.
