Lentil and Rosemary Soup

This one is comforting bowl of goodness and a perfect antidote to the chilly weather! Packed full of protein from the lentils and beans, it is filling enough to eat on its own for lunch or with some spinach stirred through and bread on the side for dinner.

Serves 6

25 minutes

Ingredients

1 tbs coconut or avocado oil

1 onion, finely chopped

2 cloves garlic

2 sticks celery, finely chopped

3 carrots, finely chopped

2 cups red lentils

2 tbs rosemary

1 tsp dried parsley

1.5 litres of vegetable stock

Salt and pepper

To Serve (Optional)

A few sprigs of rosemary

1 tbs pumpkin seeds

Drizzle of chilli oil

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Method

Melt oil over a medium heat in a large 2 litre pan. Cook onion, garlic and celery for 4-5 minutes, until transluscent. Add carrots, lentils and herbs and cook for 2 minutes more.

Pour over the vegetable stock and let the mixture simmer over a low heat for 20 minutes.

Season well and process with a stick blender until smooth. Serve immediately with some extra rosemary, pumpkin seeds and a drizzle of chilli oil.

It will keep in the fridge for up to a week and in the freezer for up to 4 weeks.