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Totally Herbacious Vegan Soup

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vegan soup

(I double dog dare you to make this without singing ‘Are You Going to Scarborough Fair’)

It’s winter in Australia and probably one of the coldest driest weeks we’ve had in a long time. My skin is all dry and the heels of my feet are cracked.  I knew that I needed something quick, warm and wet for dinner last night and I didn’t feel like making a mess with a million preparation pots. I also have quite a good herb garden on my balcony (it’s doesn’t get *that* cold in this part of Australia that you can’t grow a few herbs). It was the end of the week, so I wanted to use up the rest of my veggies, but you can use any veggies you want!

Total time: approx 30 – 45 mins
Serves 3 adults (or 2 adults and 2 wee ones)

~ approx. 1.5 L of water or about 6 cups (it’s ok to add less water and just add more as you cook, but it’s pretty hard to undue it if you’ve added too much water to start with)

1 bay leaf
1 handful of parsley
2 or 3 fresh sage leaves or a teaspoon of crushed sage
1 handful of fresh coriander leaves (cilantro)
1 teaspoon of crushed rosemary or a tiny sprig of fresh rosemary salt black pepper
2 tablespoons any vegetable oil (or butter if you’re not vegan)

1/4 cup of red lentils rinsed thoroughly

1 potato cubed
1 large parsnip chopped
1 celery stick chopped
1 carrot chopped
1 ear of corn (kernels cut off)
1/2 large capsicum (bell pepper)

Directions Bring water to a rolling boil. Reduce heat to high medium and add rinsed red lentils and bay leaf and let them cook by themselves for about 10 or 15 minutes. Add the dry herbs. While the lentils are cooking, chop your veggies (time saver). Add potatoes first and the rest of the veggies a few minutes later. You want to avoid overcooking your veggies, that’s why it’s important to not add everything all at once. Putting the longer to cook veggies in later. When veggies look tender, take off heat and immediately add the fresh herbs so they wilt. Add oil.

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