Hearty Weekend Soup

A decent-sized pot of soup should last for a couple of meals over the weekend. Pop it in the refrigerator between times, particularly if it has any meat in it.

My current favourite soup has no meat, but it does have lentils to give it a bit of substance. I like brown lentils for this one - the even-sized small brown lentils with their skins still on.

These lentils don't require soaking prior to use. However, they should be sorted through and any little bad bits removed. Give them a good rinse and they are ready to use.

Hearty Weekend Soup

3/4 cup brown lentils, picked over and rinsed
1 leek (or two brown onions)
1 large carrot
1 medium parsnip
1 chunk pumpkin
1 kumera (sweet potato or yam)
2 medium potatoes, scrubbed
1 small broccoli floret (including stalk) chopped
water or beef stock (made with stock powder is fine)
chopped fresh herbs (basil, parsley, marjoram for example)

Remove the green ends from the leeks and rinse out any grit. Chop the leeks (or onions). Peel and dice the carrot, parsnip, pumpkin and kumera. Dice the potatoes. Place all in a heavy casserole with the lentils and herbs. Pour in ample water or stock to within about 3cm of the top of the pan. Cover and bring to the boil then turn back the heat and simmer for about 45 minutes. Check the seasoning, adding salt if necessary.

This makes a hearty, medium thick soup that is great with hot Turkish bread (crisped in the oven for about 10 minutes at 200C) sliced.