Ingredients
Basic vegetable stock
- 90 g onion, cut into halves
- 110 g leek, white part only, cut into quarters
- 260 g carrots, cut into quarters
- 130 g sweet potato, cut into pieces (3 cm)
- 120 g celery stalks, cut into quarters
- 3 dried shiitake mushrooms, cut into slices
- 4 sprigs fresh flat-leaf parsley
- 1 dried bay leaf
- 2 sprigs fresh thyme, leaves only
- 1300 g water
- 1 tsp salt
- ½ tsp ground pepper
Spiced lentil soup
- 1 onion (approx. 150 g), cut into halves
- 2 garlic cloves
- 1 - 2 fresh red chillies, deseeded if preferred and cut into halves
- 2 tbsp olive oil
- 1 tsp ground cumin
- ¼ tsp ground cayenne pepper
- 1 tsp salt
- 200 g red lentils, rinsed and drained
- 400 g canned diced tomatoes
- 120 g red capsicum, deseeded and cut into pieces (1-2 cm )
- 400 g canned mixed beans, rinsed and drained (approx. 250 g after draining)
- 60 g kale, leaves only (stalks removed) and torn into pieces
- 4 - 5 sprigs fresh flat-leaf parsley, cut into pieces
- 60 g Greek-style natural yoghurt (optional)