This is another goodie from Canadian Living: The vegetarian collection. The original recipe calls for water instead of homemade vegetable stock, but I needed to clean out my crisper – so I decided to whip some up. You can always use store bought veggie broth if you want, or just use water as the original recipe calls for.
Stock is simply made by adding various veggie odds and ends into a pot with spices (bay leaf, garlic, parsley etc.). Cover the veggies with water, bring to a boil; reduce heat and simmer for 1.5 hours. Drain veggies from stock using a colander and refrigerate for up to three days, or freeze until needed. Home made stock, whether vegetarian or not, is a perfect way to watch your salt intake and to maximize on flavour. I don’t even add a single pinch of salt to my stock, but feel free to salt yours up, if that’s what your into.
The soup recipe:
- 2 tbsp vegetable oil
- 3 stalks celery, diced
- 2 carrots, diced (I used 3 since mine were smaller)
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp cayenne pepper
- ¼ tsp turmeric
- 4 ½ cups homemade vegetable stock
- 1 can (796 ml) whole tomatoes
- 1/3 cup dried green lentils
- 1 tbsp tomato paste
- ½ cup mini shell pasta
- 1 can (540 ml) bean medley, drained and rinsed
- 2 tbsp chopped fresh parsley
2) Stir in tomatoes, breaking up with back of spoon; stir in lentils, tomato paste and vegetable stock. Bring to a boil; reduce heat and simmer (covered) until lentils are tender, about 35 minutes.
3) Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Drain and add to soup along with beans and parsley: simmer for 10 minutes. Serve with dinner buns.