2-3 tablespoons oil
1 onion
2 cloves garlic
2 carrots
2 potatoes, diced
840g tin crushed tomatoes
1 cup unprocessed bran
1 cup orange lentils, washed & drained
1.1/2 litres water
3 chicken or beef stock cubes
Worcestershire sauce to taste
Salt and pepper to taste
Method: Chop onion, garlic and carrot very finely. Fry the vegetables in the oil until golden. Add remaining ingredients, bring to the boil and simmer for 40-50 mins until potato and lentils are tender.
Hint: This soup freezes well.
Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.8
