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Jerusalem artichoke and lentil soup

  • 10 Jerusalem artichokes
  • 2 medium brown onions, chopped
  • ½ cup white wine
  • 4 cloves garlic, chopped
  • 1 tbsp ginger, chopped
  • 1 cinnamon quill
  • ½ tsp ground nutmeg
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 2 cups cooked brown or green lentils
  • 2 cups vegetable or chicken stock
  • 2 cups purified water
  • black pepper to taste

In a heavy-based saucepan, sauté onions, oil, spices and artichokes for five minutes before covering with liquids and simmer for 20 minutes or until soft. Remove cinnamon quill before blending in a food processor until creamy. Return to saucepan and add lentils. Simmer over a low heat. Serve with cracked black pepper. Serves 4

“I believe in using words, not fists … I believe in my outrage knowing people are living in boxes on the street. I believe in honesty. I believe in a good time. I believe in good food. I believe in sex.”
Bertrand Russell

Jerusalem artichoke and lentil soup

By: The WellBeing Team

This recipe for Jerusalem artichoke and lentil soup is quick, easy, nutritious and oh-so-delicious!


Servings

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Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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