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Wholesome & Warm: French Green Lentil Soup

Winter has HIT! And what better way to spend the cold days and nights than with a warming bowl of one-pot soup? Even better when you know your lentils are extra flavoursome, BPA free, and free of packaging (click here to learn more about why we choose dried lentils)!

french-green-lentil-soup-recipe

French Green Lentil Soup

Recipe by Brittany Darling, Accredited Nutritionist + Herbalist.

Gluten Free, Dairy Free & Vegan (Optional)

Serves 6-8. 

Ingredients

  • 2 cloves of garlic, finely diced

  • 1 brown onion, finely diced
  • 3 tbsp extra virgin olive oil
  • 2 celery stalks, finely chopped
  • 1 carrot, finely chopped
  • 1 zucchini, chopped into cubes
  • 1 generous handful of spinach
  • 300g pumpkin or sweet potato, cut into small cubes
  • 250g soaked french green lentils*
  • 1.5L of chicken or vegetable broth*
  • 100g nitrate-free pancetta (optional)

*available at Naked Foods

    Method

    1. Add the extra virgin olive to a deep pan/crockpot. Bring to medium heat.

    2.  Add the onion and garlic and let them cook for 5 minutes until golden. Then add in the carrot, celery and pumpkin/sweet potato and cook for a further 5 minutes.
    3.  Add the broth, lentils, and pancetta (if using) to the pan and increase the temperature to medium-high heat. With the lid on, allow the soup to cook for 20 minutes.
    4.  Next, add in the chopped zucchini and a generous handful of spinach. Cook for a further 10 minutes.
    5.  Once cooked, remove from the heat and season to taste with salt and pepper. Serve in bowls with toasted GF bread, sourdough or a side salad.
    6.  This soup freezes really well so is a great option for batch cooking.

    Let us know what you think by sharing your creations with #nakedfoods and @nakedfoods, or leave a comment below!

    french-green-lentil-soup-recipe-vegan

    Comments

    Linda N:

    Tasty lentil soup; I made it in the instapot and subbed part of a butternut squash for the sweet potato and used the last part of a smoked sausage link instead of the pancetta. Packed with fiber and flavor, I’ll be freezing what’s left after tomorrow.

    Mar 19, 2020

    Tiffany Prystay:

    Very good. Perfect for the cold weather we are having in Canada.

    Feb 06, 2020

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