Vegetable and lentil soup

I always used to think that you couldn't make tasty soup without stock. I've recently discovered that you can make delicious soup without adding any additional stock. I think the secret flavour enhancer is a pinch of turmeric powder and don't add too much water - just enough to cover the vegetables and simmer very gently until the lentils are cooked. In this recipe, I added a squeeze of orange juice at the end to give it that extra freshness and chillies for some zing but you can leave them out.

Ingredients

• • 1/2 - 1 tbsp olive oil

  • 1 small onion, chopped

  • A few sprigs of fresh thyme and parsley

  • 1 carrot, diced

  • 1 stick of celery, sliced

  • 1 potato, diced

  • 2 cloves garlic

  • 2-3 spring onions, sliced

  • 1/2 cup brown lentils, soaked in water for at least 30 minutes

  • A pinch of turmeric powder

  • Chilli to taste - either fresh or dried flakes (optional)

  • Salt to taste

  • Juice of half an orange

Method

• 1. Heat oil. Add the onion, herbs, carrots, celery potato and garlic and saute gently for a few minutes.

  2. Add the drained lentils, spring onions, salt and turmeric. Saute for another couple of minutes.

  3. Add enough water to just cover the vegetables - approximately 3 cups.

  4. Cover and bring to boil. Lower heat and simmer gently, covered, until the lentils are cooked.

  5. Add the orange juice. Taste and adjust seasoning if required.