Vegetable and Lentil Soup For The Masses
1 medium onion and leek, diced finely
1 medium swede, turnip and parsnip, peeled and diced roughly
2 medium potatoes, peeled and diced roughly
2 medium carrots, washed and sliced into thick-ish discs
1/2 a small butternut pumpkin, peeled and diced roughly
1 medium courgette/zucchini, diced finely
2 medium cans of canned tomatoes
2 medium cans of canned kidney beans, drained and rinsed (canned work fine in this recipe)
5 cups vegetable stock (approx)
1 cup (dried) red lentils
1 tablespoon olive oil
2 cloves of garlic
1 small bunch of fresh basil or parsley, chopped roughly
You will need a big stock-pot
In the olive oil, sauté the garlic, onion and leek on a medium heat until clear-ish.
Add canned tomatoes and heat and stir.
Add swede, turnip, parsnip, potatoes, Carrots, pumpkin and the lentils.
Stir and heat, then add stock (should be enough to cover everything with excess, if not add more). Simmer on a low-medium heat until vegetables are near-tender.
Add courgette/zucchini and kidney beans (add more stock if required). Simmer on a medium heat. Once all root vegetables and lentils are cooked (taste test), it's ready. Serve in bowls or mugs, garnish with chopped basil or parsley.
This is really tasty and very filling.
You could add some chopped mushrooms if you like - add them when you add the courgette/zucchini.
Note: Don't just discard all the peels and off-cuts of the vegetables you prepared. You can use them in making vegetable stock or put them in your garden compost.