Ingredients
2 medium white onions
2 medium leeks
2 cloves garlic
1 large courgette
6 medium carrots
1x14oz can of lentils/beans/chickpeas or some leftovers!
Half a roast sweet potato (also leftover)
2 handfuls frozen peas
850ml stock (vegetable or chicken)
1 teaspoon turmeric
1 teaspoon za’atar
A good slug of olive oil
Salt and pepper to taste
Method
Just fry up a couple of onions and some garlic with olive oil and add a teaspoon of turmeric and a teaspoon of za’atar (a lebanese spice with thyme and sesame) add some salt and black pepper. Now start chopping while you leave those on a low heat. Add the veg as you chop and stir them up with the onions and spices. Once they are all in then add the frozen peas. Now pour in about 850ml stock, today I used vegetable stock, sometimes I use home made chicken stock. I had a left over roasted sweet potato so I liquidised that with some of the stock and put that in too. Then I added the lentils. Simmer now for about 40 minutes and if you can leave it to sit for an hour or so to let the flavours develop then do. If not then just eat it!
It really is as easy as that to make a good soup. Why not try it? I had it for lunch and it was super tasty. It’s a great way to up your vegetable intake and this one had plenty of protein as well with lentils and peas.
