Lentil and vegetable soup

Method

1. Heat the oil in a large pot. Cook the onion, carrots and celery for 8 minutes until softened.
2. Add the garlic and cumin and cook for 1 minute.
3. Add the lentils, tomatoes and water or broth. Bring to a boil, then simmer for 25 to 30 minutes until the lentils are tender.
4. Stir in the greens for the last 5 minutes. Season with salt, pepper and a splash of vinegar or lemon.

Storing leftovers: Keeps 3 to 4 days refrigerated; freeze portions for up to 3 months for best quality.

Check labels for allergens. Cooking times vary by stove and oven; use a food thermometer for meat and poultry. Recipes are general information, not nutrition advice.

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