Ingredients
The following ingredients have 6 Servings
- 3 tbs olive oil
- 1 brown onion chopped large
- 1/2 cm fresh ginger thinly sliced
- 1 potato cubed large
- 1 celery stick sliced
- 1/3 butternut pumpkin cubed
- 1 parsnip thickly sliced
- 1 carrot large thickly sliced
- 1/3 capsicum diced
- 1 cup green beans sliced
- 1/2 sweet potato cut into pieces
- 1 1/4L Massel Vegetable Liquid Stock
- 400 g canned chopped tomato
- 1/4 tsp ground turmeric
- 1 tbs chilli flakes *to taste
- 800.00 g canned lentils drained
- 400 g canned chickpeas drained
Instruction
- On medium heat, heat oil in a large soup pot.
- Add onions, stirring for 3-4 minutes.
- Add ginger and continue to stir for a further 3 minutes.
- Add the remaining vegetables and carefully mix them through so they are evenly coated with oil. Allow the vegetables to sweat for a few minutes.
- Add the remaining ingredients. Alter the amount of stock to cover the vegetables.
- Bring to the boil, reduce to a high simmer. Cover and cook for 20 minutes.
- Remove lid, stir and reduce heat to a low simmer. Cook for approximately 1 hour or until vegetables are soft.
