Meatless Monday – Veggie filled rooibos lentil soup

 Hearty, and perfect for a chilly day. If there’s any leftover, pop it in the freezer and you’ll have dinner for another night!

Serves 4

You’ll need: 2 tablespoons olive oil; 1 cup carrots, julienned; 1 cup celery, diced; ¾ cup shallots, chopped; 2 tablespoons minced garlic; 1 tablespoon chopped fresh chilli; 8 cups strongly brewed Laager Rooibos tea (eight teabags brewed in 2 litres of boiling water for 10 minutes); 2 tablespoons mixed herbs; salt and pepper; ¼ teaspoon paprika; 1 sprig rosemary; 2 tablespoons red wine vinegar; ½ cup green split peas; 1 cup green lentils; ½ cup yellow split peas; 2 cups butternut, cubed; 1 cup sweet potatoes, cubed; 1 cup celery root, cubed; ¼ cup olive oil; 1 cup chopped spinach; ¼ cup fresh parsley; ¼ cup Parmesan cheese.

How to: 

In a large pot, heat oil over medium heat. Add celery, onion, carrots and chillies. Add garlic and ginger, sauté for a minute. Pour in the Rooibos tea.

Bring to the boil. Add herbs, seasoning, paprika, rosemary, vinegar, peas and lentils. Reduce heat. Simmer for 30 minutes till veggies and lentils are tender.

Add the butternut and sweet potatoes and celery. Simmer for another 30 minutes. Add more tea or veggie stock if needed.

Place four cups of soup in a blender with ¼ cup olive oil. Blend till smooth. Pour back into pot and stir. Add chopped spinach, parsley and Parmesan. Simmer for another five minutes. Serve hot.

Take the left over soup and freeze in two-serving containers.

* Recipe & image by

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