Vegetables lentil soup

I found one can of lentil in my pantry. I have some leftovers vegetables in the fridge. As it’s a cold day, raining as well. I thought this will keep me warm. This is a comfort meal.

Good food doesn’t have to be expensive. It can be a simple comfort meal. Also, we are in financial hard time and with Covid still. I am rationing my ingredients. We can do what we have and be grateful to have food on the table.

This bowl of vegetables lentil is a warming meal, simple, easy with a few leftovers and delicious. Indeed, it’s comforting for cold raining day. Let’s cook!!!!

6 cherries tomatoes, crushed
3 stalks kale, tear the leaves to bite size
3 stalks asparagus, cut into bite size
3 small carrots, cut into bite size
1/2 green capsicum, cut into bite size
1/2 onion, chopped
1/4 cabbage, cut into bite size
200 g lentil from the can, washed and drained
3 c vegetables stock
1 c Prosecco
2 Tbs olive oil
2 Tsp paprika
1 1/2 Tsp garlic minced
1 Tsp cumin
1 Tsp sea salt
1/2 Tsp pepper
Dash of Worcester sauce (OPT)


Heat oil in pot over medium heat. Add onion, and garlic until translucent. Then add carrots, kale, asparagus and cabbage cook for about 5 minutes. Now add paprika, cumin, salt and pepper; stir.

Next lentil, Prosecco and crushed cherries tomatoes. Stir to mix well. Add stock and dash Worcester sauce, stir again to mix well and cover with lid; bring to simmer about 20 minutes. Then reduce heat to low simmer about 10 minutes until lentil is soft and tender. Taste for seasoning and adjust with salt and pepper. Serve with a glass of Prosecco. Enjoy!!!!

Note: you can add celery, red capsicum, spinach, fresh herbs or dried. Even ground meat, chillies or hot sauce. You can add arborio rice or pasta.