Vegetable and lentil soup

Vegetable and lentil soup

I always used to think that you couldn't make tasty soup without stock. I've recently discovered that you can make delicious soup without adding any additional stock. I think the secret flavour enhancer is a pinch of turmeric powder and don't add too much water - just enough to cover the vegetables and simmer very gently until the lentils are cooked. In this recipe, I added a squeeze of orange juice at the end to give it that extra freshness and chillies for some zing but you can leave them out.

Ingredients

    • 1/2 - 1 tbsp olive oil

    • 1 small onion, chopped

    • A few sprigs of fresh thyme and parsley

    • 1 carrot, diced

    • 1 stick of celery, sliced

    • 1 potato, diced

    • 2 cloves garlic

    • 2-3 spring onions, sliced

    • 1/2 cup brown lentils, soaked in water for at least 30 minutes

    • A pinch of turmeric powder

    • Chilli to taste - either fresh or dried flakes (optional)

    • Salt to taste

    • Juice of half an orange

Method

    1. Heat oil. Add the onion, herbs, carrots, celery potato and garlic and saute gently for a few minutes.

    2. Add the drained lentils, spring onions, salt and turmeric. Saute for another couple of minutes.

    3. Add enough water to just cover the vegetables - approximately 3 cups.

    4. Cover and bring to boil. Lower heat and simmer gently, covered, until the lentils are cooked.

    5. Add the orange juice. Taste and adjust seasoning if required.