Serves: 2
Time to prepare: 10 mins
Time to cook: 2 hr
Dietary requirements: Dairy-free, Egg-free, Kosher, Vegan
Ingredients
½ onion, chopped
1 tbsp sunflower oil
1 carrot, chopped
1 medium potato, chopped
1 stick celery, diced
50g broccoli, broken into small florets
50g red lentils
1 tsp miso
½ pint/300ml vegetable stock
200g tin chopped tomatoes
½ tsp thyme
Salt and pepper
Instructions
Fry the onion in the oil until just soft. Next add the vegetables and mix well. Cook over a low heat for 10 minutes.
Add the lentils and cook for 2–3 minutes.
Dissolve the miso in the vegetable stock. Pour this over the vegetables and add the tomatoes and thyme. Bring to the boil, then simmer, covered, for 1–1½ hours. Season to taste and serve piping hot.