Country Lentil & Vegetable Soup
By Lisa Starr, Meatland
1 tablespoon canola oil1 large onion, chopped2 teaspoons crushed garlic1 teaspoon dried oregano3 large carrots, grated1 cup red lentils (no need to soak)7 - 8 cups chicken stock ½ cup chopped parsley2 cups chopped/sliced cabbage 4 tablespoons tomato paste1 teaspoon each salt and sugar1 teaspoon Worcester sauce
1: Heat the oil and stir-fry the onions, garlic, oregano and carrots for a few minutes.2: Add the remaining ingredients, bring to the boil, then turn down heat and allow to simmer for 25 minutes.3: Check seasoning and serve.COOK'S NOTES: Change the flavor profile of this fabulous soup by replacing oregano with equal amount of ground cumin and add a squeeze of lemon before serving. Soup thickens when cold so add extra stock if needed. A low calorie, easy make bowlful of goodness!