WHY MAKE THIS RECIPE?
Quick: have it on the table in about 30 – 40 minutes. Pantry and budget-friendly: made with everyday ingredients like canned tomatoes, dried herbs, broth and red lentils.
Freezes well: leftovers keep well in the freezer for up to 2 months.
———————RECIPE ——————————
Ingredients:
1 medium onion, diced
1 medium carrot, peeled and diced
2 celery stalks, diced
2 Tbsp olive oil
1 mocha spoon salt (to taste)
3 cloves garlic, diced
2 tsp crushed cumin
1 tsp dried oregano
1 cup uncooked red lentils, washed and drained
4 cups vegetable stock
1 cup tomato puree
1 can (15 oz) diced tomatoes with the juice
1/4 cup chopped parsley
1 tsp cane sugar (optional)
2 Tbsp tomato puree or 1 Tbsp lemon juice (to taste)
For decoration:
soy cream
parsley
pumpkin seeds
Basic Vegetarian Broth | VEGETABLE STOCK RECIPE
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