Nonna’s Lentil Soup for an easy weeknight dinner

It’s raining and you forgot your umbrella. And your boots. This evening you’re going to need something warm and incredibly simple that you can whip up asap with whatever is in your fridge. We know the feeling, so we tapped Nonna on the shoulder for her signature tasty and speedy lentil soup recipe that will comfort you from the inside out even on the most blustery of days.

INGREDIENTS

1 cup lentils
Olive oil
1 chopped onion
Large diced carrot
Large diced zucchini
1 large stick of celery
Baby spinach leaves
1 chopped tomato (skinned, seeds removed) or a canned tomato
Salt/Pepper
1 ltr Water

This recipe should feed approx. 4 people

METHOD

Place a splash of olive oil into a medium sized pot and heat, add the chopped onion, carrot, celery and zucchini and cook for a few minutes (until the onion becomes translucent). Wash the lentils and place into the pot with the vegies and mix. Add the chopped tomato and pour water into the pot (make sure the water level is approx. 4cm above the level of the vegies).

Bring to the boil and then reduce heat to a slow boil (just so it keeps bubbling).

Add salt & pepper while cooking. Cook until the lentils and vegies are soft.

Add the baby spinach leaves once everything is cooked so they don’t overcook.

You can add other vegetables such as broccoli or cauliflower. Just cut them up into small pieces and add them at the same time as the other vegies.

Laura Ruston

Mum to Harvey. Wife to Dave. Founder of MUMOKI. Art lover, design obsessed, lipstick hoarder.