WINTER CHILLI LENTIL & VEGETABLE SOUP

3 STEP SOUP

 Winter Chili Lentil and Vegetable soup – Vegan

 1.       CHOP

 Roughly chop/dice vegetables – to how you like them

 2.       MIX

 Place all ingredients including water & can products in large boiler type saucepan and mix together

 3.       SIMMER

Bring to boil then simmer for 2 hours. 

Serve with crispy bread.

This soup can be frozen for up to 3 months.

 YOU NEED THE FOLLOWING INGREDIENTS

 CAN -

 2 x 400grams Organic lentils – can BPA lining free.

120g organic tomato paste – BPA lining free

2 x 400g organic diced tomatoes – BPA lining free

 PRODUCE -

 2 carrots –chopped

2 onions –diced

3 stalks celery – roughly sliced

1 parsnip

3 medium potatoes

1 green capsicum

3 gloves of grated garlic

2 red chillies

 2 litres of water

 SPICE / CONDIMENTS

 1 tsp salt

1 tsp pepper

½ tsp sweet paprika

½ tsp cumin

Vegetable stock – 4 cubes

¼ cup soy sauce