Summary: I came home from being out in viciously cold weather and decided that soup was the right way to warm up. I just chucked some things in a pot and BAM – the best lentil soup I’ve ever had!! I am not joking, this soup was so good! It has a rich, savoury flavour and is packed with legumes, grains & veggies. The soft citrus notes and almost floral scent of thyme rounds things out beautifully. It’s a warm bowl of tasty goodness, that’s for sure.
Caramelising the onions build up so much flavour and adds a depth. This is actually really easy to make and all the prep happens while you’re caramelising the onions. A large chunk of the flavour comes from the stock you use. I have been obsessed with the Massel Chicken Style Stock Powder for years. Even though it’s Chicken it’s completely vegan. I put it in everything. Just make sure you choose a stock you like, as the flavour is going to shine.
Ingredients
- 1 tblsp olive oil
- 2 onions
- 1/4 tsp salt
- 1/4 cup white vinegar
- 2 medium carrots
- 2 stalks celery
- 2 cloves garlic
- 6 cups veggie or vegan chicken stock
- 1 tblsp onion powder
- 6-8 sprigs of fresh lemon thyme
- 1 (350g) bag McKenzies Lentils, Freekah & beans blend
- 1 cup frozen peas
- 1 cup frozen corn
- Fresh ground black pepper
Instructions
- Slice the onions into half moons. Add the oil to a dutch oven and add the onions and salt. Cook over medium low, stirring intermittently, for about 15-20 mins or until soft and brown.
- While the onions cook, finely dice the carrots and celery.
- When the onions are ready, add the vinegar to deglaze the pan & lift the brown goodness at the bottom.
- Once the vinegar has cooked off, add the garlic and veggies and toss through.
- Add the stock, onion powder, lemon thyme and add the bean mix. Bring the soup to a boil and then down to a simmer. Simmer for 15 mins, stirring occasionally and skimming any scum.
- Add the frozen veggies and cook for a further 5 mins or until hot through.
- Taste for seasoning and add salt and pepper to taste. Serve with crusty toast.

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