Thick 'n' chunky, vegetable and lentil soup - a meal in itself!
Drizzle extra virgin olive oil into a medium deep saucepan and warm over medium heat.
Add garlic, onion, coriander, ground cumin.
To the pan add the tomatoes, lentils, water or stock and cook for 10 mins.
Add rest of veges and simmer over low heat for 35 mins (can be simmered over very low heat for an hour if desired).
If soup is too thick add more water or stock as desired unless you prefer a very thick consistency.
Season to taste with salt and pepper and add extra soy sauce if desired.
Serve hot in deep bowls with a dollop of greek yoghurt and a couple of teaspoons of parmesan.
I used Braggs All Purpose Seasoning (Non Fermented Soy Sauce available from health food shops)
I also use Gourmet Garden herbs in a tube as often I don't have fresh herbs on hand when I need them. I used Gourmet Garden's Coriander, Garlic and Mediterranean herb blend.
Even better the next day as the flavours will develop.
Add or subtract any veges for whatever you have in the fridge.
This is a great recipe to prepare earlier in the day before the evening rush of baths and homework - makes for a quick cleanup too!
This would work well with chilli - add with the onion and herbs if desired.
Try adding red kidney beans or black eye peas.
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