Serves: 2
Preparation Time: 30mins.
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Ingredients:
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400g (tin) brown lentils
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½ broccoli (florets)
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1 small chopped carrot
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250ml vegetable broth
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50g smoked tofu, chopped into cubes
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1 tablespoon rice or apple cider vinegar
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1 tablespoon tamari
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1 tablespoon garlic powder
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1 tablespoon dried oregano
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1 tablespoon dried thyme
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Optional:
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100g sweetcorn
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handful chopped spinach
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Method:
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Start by steaming the broccoli florets and chopped carrot for about 15-20mins. until soft.
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In the meantime prepare vegetable broth by adding 250ml boiling water to stock powder or cube in a measuring jug. Stir so that cube or powder dissolves.
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Rinse and drain the lentils and place in a blender with vinegar, tamari, garlic powder, dried herbs and vegetable broth. Blend for about 1min.
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Add blended soup to saucepan with the steamed broccoli, carrot and chopped smoked tofu.
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Heat for a few minutes and add optional ingredients before serving.
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Penny recommends:
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Sprinkle with chopped fresh herbs (e.g. coriander, parsley, chives) and white or black sesame.