It’s currently Winter, so we’re all about soup at the moment. My mum bought home the recipe for this soup and made it for dinner last week. It is now my favourite soup in the world. It’s like eating chilli con carne or bolognese (without spag), but it’s vegetarian and a soup! All the ingredients are reasonably cheap too. So it’s probably something I will live on while in the UK.

INGREDIENTS:

2T olive oil
2 large onions, chopped
2 large garlic cloves, chopped
3t Mexican seasoning (made using 1 heaped T ground cumin, 2t brown sugar, 1t dried oregano, 1t salt, 1T chilli)
2 cans chopped tomatoes
1t vegemite
2T Worcestershire sauce
6c vegetable stock
1 1/2 c red lentils
1/3c tomato paste
2T brown sugar
1/2c chopped coriander
Light sour cream to garnish (optional)

In a large saucepan heat the oil, add the onions and garlic and cook until light golden.

Mix in the 3t of Mexican seasoning, then add tomatoes, vegemite, Worcestershire sauce, stock, lentils, tomato pastre and sugar.

Bring to the boil and stir, then reduce the temperature and simmer for 45 minutes.

Add chopped fresh coriander before serving and garnish with a dollop of light sour cream.

Serve with crunchy bread.