15 Minute Rainbow Lentil Soup

1. Start by placing your lentils into a pot and covering with boiling water. Place the lentils on a medium heat and simmer until they have absorbed all of the water, then remove from the heat ready to add to the soup.

2. Whilst the lentils are cooking, dice your onion, bell peppers and courgette and add to a pot along with your crushed garlic clove. Sauté your vegetables for a couple of minutes along with a splash of water to prevent them sticking to the pot. After a couple of minutes, add your tomato puree and mushrooms to the pot and stir over a low heat for around a minute.

3. Now add your tinned tomatoes, herbs and nutritional yeast and leave to simmer for around 10 minutes, stirring occasionally.

4. Once your lentils are fully cooked, add them to the tomato base and allow them to absorb the flavours for a couple of minutes.

5. Finally, just before serving, add your fresh basil and spinach to the pot and stir to allow the spinach to wilt slightly. And there you have it, 15 minute rainbow lentil soup, perfect with some (okay, lots of) sourdough toast and a cup of tea!