- 1 tbsp rapeseed oil
- 1 big onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 50g dried red lentils
- 1½ l boiling vegetable bouillon (we used Marigold)
- 2 tbsp tomato purée
- 1 tbsp chopped contemporary thyme
- 1 leek, finely sliced
- 175g bite-sized cauliflower florets
- 1 courgette, chopped
- 3 garlic cloves, finely chopped
- ½ big Savoy cabbage, stalks eradicated and leaves chopped
- 1 tbsp basil, chopped
- STEP 1
Warmth the oil in a gigantic pan with a lid. Add the onion, carrots and celery and fry for 10 mins, stirring each so generally except they’re starting to colour a puny across the facets. Breeze within the lentils and cook for 1 min more.
- STEP 2
Pour within the sizzling bouillon, add the tomato purée and thyme and accelerate successfully. Add the leek, cauliflower, courgette, and garlic, roar to the boil, then masks and leave to simmer for 15 mins.
- STEP 3
Add the cabbage and basil and cook for 5 mins more except the veg is acceptable soft. Season with pepper, ladle into bowls and attend. Will protect within the fridge for just a few days. Freezes successfully. Thaw, then reheat in a pan except piping sizzling.