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
Heat oil. Add the onion, herbs, carrots, celery potato and garlic and saute gently for a few minutes.
Add the drained lentils, spring onions, salt and turmeric. Saute for another couple of minutes.
Add enough water to just cover the vegetables - approximately 3 cups.
Cover and bring to boil. Lower heat and simmer gently, covered, until the lentils are cooked.
Add the orange juice. Taste and adjust seasoning if required.