Zest For Life Recipes: Lentil And Vegetable Soup.

Credit: Diane Eliza Maccabe

Lentil And Vegetable Soup.

With the cold weather creeping in, it is time to get all snuggled up and keep warm. Here is one of my favourite comforting soups that is both filling and healthy. The perfect recipe to keep you warm this winter.

Serves 5-6

• 1 large onion
• 3-4 carrots
• 2 leeks
• 3 parsnips
• 2 garlic cloves crushed
• 2 chicken stock cubes
• 227g red lentils
• 1 can mixed beans
• 1 can green lentils
• 1 can of baked beans
• Mixed herbs to taste
• Fresh thyme
• 2 bay leaves
• Season with salt and pepper.

Tip: You will need a very large pan or slow cooker.

Peel and chop all your veggies, place in the pan. Add the garlic and stock cubes. Open the all the tins, draining and rinsing the mixed beans and the green lentils. Place the baked beans, chopped tomatoes, mixed beans and green lentils in to the pan. Do not add the red lentils yet! Throw in the herbs and bay leaves.

Fill the pan with water until all the contents is covered, bring to the boil and leave to simmer for 45 mins. It is best making this in a slow cooker, then you can put it on in the morning and leave to simmer through out the day. Back to the pan, when all the veggies are soft you can add the red lentils.

Leave it to brew for another 15 to 20 mins. Season to taste. When using the slow cooker, add the lentils about an hour before serving. Season with salt and pepper at this point as well. You may want to add more herbs to flavour. The soup will be quite thick and chunky, really nice with a big pieces of rye bread to dip in!