Mighty Marmite™ and lentil soup
Prep
10 min
Cook
20 min
Serves
4
Skill
Vegetarian
Prep
10 min
Cook
20 min
Serves
4
Skill
Ingredients
- 2 tbs olive oil
- 1 onion, peeled, finely chopped
- 1 tsp garlic, crushed
- 1 tsp ginger, fresh grated
- 2 large potatoes, finely diced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 200 grams brown button mushrooms, sliced
- 2 stalks celery, sliced
- 440 gram can brown lentils
- 1 tbs Marmite™
- 1 tbs lemon, juice
- 2 cups vegetable stock
- greek yogurt, chives and crunchy bread (to serve)
Nutrition per serving
13 g
protein
4 g
sugars
500 mg
sodium
Method
- Heat oil in a frying pan. Fry onions, ginger and garlic until soft, about 3 minutes. Add the potatoes and continue to cook until tender.
- Add the coriander, cumin, mushrooms, celery, and cook for another 2-3 minutes. Add lentils. Season with Marmite™ and lemon juice.
- Add stock and leave soup to simmer for 20 minutes. Season to taste.
- Serve in warm bowls sprinkled with chives, yogurt and crunchy bread on the side.
- 2 tbs olive oil
- 1 onion, peeled, finely chopped
- 1 tsp garlic, crushed
- 1 tsp ginger, fresh grated
- 2 large potatoes, finely diced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 200 grams brown button mushrooms, sliced
- 2 stalks celery, sliced
- 440 gram can brown lentils
- 1 tbs Marmite™
- 1 tbs lemon, juice
- 2 cups vegetable stock
- greek yogurt, chives and crunchy bread (to serve)
Nutrition per serving
13 g
protein
4 g
sugars
500 mg
sodium
- Heat oil in a frying pan. Fry onions, ginger and garlic until soft, about 3 minutes. Add the potatoes and continue to cook until tender.
- Add the coriander, cumin, mushrooms, celery, and cook for another 2-3 minutes. Add lentils. Season with Marmite™ and lemon juice.
- Add stock and leave soup to simmer for 20 minutes. Season to taste.
- Serve in warm bowls sprinkled with chives, yogurt and crunchy bread on the side.