This dish can actually be served in two ways:
- 1: As a soup with a delicious grainy bread role (made according to recipe below) OR
- 2: As a side dish. Simply add in an extra cup of lentils and beans to thicken the consistency and serve it with whatever you like!
- Serves: 8 (as a soup), 10-12 (as a side)
Ingredients
- approx 1 tbs olive oil
- 1 leek, white part
- 4 cloves garlic
- 300 grams mushrooms sliced
- 1 punnet mini Roma or Cherry tomatoes
- 400 grams diced tinned tomatoes
- 3 medium carrots
- 2 zucchinis
- ½ bunch celery
- 1 cup dried lentil soup mix*
- 400 grams four bean mix*(thoroughly rinsed and drained)
- 2 litres vegetable OR chicken stock salt reduced*
- large handful of parsley
- large handful of basil
Method
- Get a large saucepan and add olive oil (1 tbsp). Once the saucepan and oil are hot, add 4 cloves of garlic (roughly chopped). Once you smell the aroma of the garlic cooking (no more than 30 seconds), add finely sliced leek. Sauté until leeks become soft. Add sliced mushrooms and cook until mushrooms are browned (adding a small amount of water can speed up this process).
- Stir in punnent of Cherry or Roma tomatoes (sliced in halves) and cook for approx 1-2 minutes. Once tomatoes have softened, add all diced tinned tomatoes and bring the mixture up to the boil. Stir in half the amount of fresh basil leaves. Turn down heat to low and add remaining chopped vegetables including: carrots, zucchini and celery as well as lentils and bean mix.
- Add 2 litres stock and bring to the boil, then turn down and simmer until vegetables become soft (approx 30-40 mins). Add chopped parsley and remaining chopped basil, stir well and serve!