1.2 lb (225 g) lentils or split peas, rinsed, soaked and drained
3 pints (1.7 litres) water or kombu stock
Pinch of dried oregano, thyme and a bay leaf (optional)
1.2 lb (225 g) onions, finely sliced
1.2 lb (225 g) carrots, diced
2 stalks celery, sliced
2 - 3 teaspoons miso or yeast extract
2 oz (55 g) natural yogurt or tofu
1 tablespoon parsley, freshly chopped
3 pints (1.7 litres) water or kombu stock
Pinch of dried oregano, thyme and a bay leaf (optional)
1.2 lb (225 g) onions, finely sliced
1.2 lb (225 g) carrots, diced
2 stalks celery, sliced
2 - 3 teaspoons miso or yeast extract
2 oz (55 g) natural yogurt or tofu
1 tablespoon parsley, freshly chopped
method
1. Combine the lentils with the water and the dried herbs. Bring to the boil and simmer for 30 minutes, until tender.
2. Add the vegetables and cook for a further 15 minutes.
3. Remove the bay leaf, sieve or liquidize, reheat and flavour to taste.
4. Serve with a spoonful of yogurt and the parsley.
2. Add the vegetables and cook for a further 15 minutes.
3. Remove the bay leaf, sieve or liquidize, reheat and flavour to taste.
4. Serve with a spoonful of yogurt and the parsley.
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