RECIPES TO NOURISH LIFE / STARTERS

Hearty Vegetable & Lentil Soup

A generous bowl of vegetables, lentils and fragrant herbs, made for slow, comforting meals.

Serves: 4–6 | Time: 15 minutes preparation · 30 minutes cooking

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 1 medium sweet potato, cubed
• 1 zucchini, diced
• 1 cup cooked lentils or chickpeas, drained
• 6 cups vegetable broth
• 1 tsp ground turmeric
• 1 tsp dried thyme
• Salt and freshly ground pepper
• Fresh parsley and lemon juice, to finish

Preparation

1. Heat the olive oil in a large pot. Soften the onion and celery over medium-low heat for 5 minutes, then add garlic for 30 seconds.
2. Add carrots and sweet potato; stir for 2 minutes. Pour in broth and add thyme and turmeric.
3. Simmer gently for 15 minutes. Add zucchini and cooked lentils, then continue cooking for 10–15 minutes until vegetables are tender.
4. Season to taste. Finish with chopped parsley and a squeeze of lemon.

Chef Marie’s Note

For a naturally silky broth, blend one ladle of soup and stir it back into the pot. The lemon at the end brightens every vegetable without needing extra salt.

At the Table

Offer with rustic bread or a simple green salad.

Simple ingredients. Precious moments. Made with love.

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