- Prep time
- 0
- Cook time
- 30
- Skill level
- Low
- Serves
- 4-6
This recipe is very flexible to use what is in season and already in your fridge and pantry.
Adjust volumes of ingredients to suit the number of people to serve.
Tips for vegetable ideas:
Onions include: brown, red, leek, spring.
Vegetables: carrot, celery, leafy greens, fennel, parsnip, broccoli, cauliflower
Herbs: rosemary, oregano, parsley, thyme, bay leaves
Legumes: lentils, chickpeas, red kidney beans, cannellini beans
This recipe is from dietician Danae Giardina, who also runs cooking classes. Her favourite winter combination is leek, fennel, parsnip, rosemary, oregano and chickpeas.
Ingredients
Method
- 1.
Heat a large pot to medium heat, add oil and onion. Sauté for 5 minutes.
- 2.
Add vegetables, garlic, herbs and lemon zest and fry for 5 minutes until aromatic stirring continuously.
- 3.
Next add lentils and stir through well. Cover with stock and generous amount of water to fully cover ingredients.
- 4.
Bring to boil and simmer for 15 minutes or until vegetables are desired texture.
- 5.
Scoop 2 ladles of soup into a food processor and blend, then return to soup with lemon juice (optional).
- 6.
Serve with a sprinkle of chilli, parmesan cheese and bread!