This is just so delicious, the perfect pick me up after a long day – plus it’s full of chunky vegetables, lentils and packed full of flavour, which makes it ideal for serving as a family meal.
1 tbsp olive oil
1 large chopped red onion
2 garlic cloves, minced
1 red bell pepper, chopped
2 celery sticks, chopped
1 ear fresh corn
2 spring onion, chopped
3 tbsp ground cumin
2 tins chopped tomatoes
3 cups vegetable broth
1.5 cups cooked green lentils
salt & pepper & crushed red chili pepper, to taste
Fresh lime juice, to garnish on top
Chopped avocado, for garnish
1. In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes. Preheat oven on medium broil setting.
2. Meanwhile, chop the peppers, celery, spring onion, and remove corn from cob. Add the veggies into the pot and sauté for another 5-10 minutes.
3. Add in the chopped tomatoes, cumin, and broth. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes. Stir in drained and rinsed beans just before serving.
4. After the soup simmers, ladle into bowls, and top with chopped avocado, fresh lime juice, and tortilla chips. Serve immediately. Keeps in fridge for up to 5 days or can be frozen for 1 month.