Vegetable and Lentil Soup

Ingredients

Most ingredients received in our grocery packs:

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3 carrots
3 potatoes
1 onion 
1 cup of lentil (125g)
1 1/2 litres of veg stock
2 tbsp tomato puree 
1 can of chickpeas 
1 can of kidney bean

Crusty bread (optional extra)

Cooking Method

1. Chop all of your vegetables into small pieces. 

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2. Heat oil into a pan on medium heat, add the onion, carrots, potatoes and cook for 3 mins or until onions lightly golden

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3. Add veg stock, lentils, tomato puree and bring to a boil. 

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4. Turn down to low heat, cover and simmer for 30 minutes, stirring occasionally (add ¼ cup water if it looks like the dish has no water, leave the lid off if it seems to be too much water) and boil until vegetables soften. 

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5. Add chickpeas, kidney beans and bring back to boil. Simmer for another 15 minutes on medium heat.

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6. Serve with crusty bread and enjoy. 
 

For storage of leftovers and reheating,

please look at the 

food safety website.