INGREDIENTS

  • 1 onion, roughly chopped
  • 1 clove of garlic, roughly chopped
  • 6 carrots, sliced into thin pieces
  • 2 small white potatoes, roughly chopped
  • 1 red capsicum, roughly chopped
  • Kernels from 2 cobs of fresh corn
  • ½ cup of dry red lentils
  • 1 tsp of oregano
  • 2 heaped teaspoons of cumin
  • ½ tsp of dried oregano
  • 1 tsp of dry chilli flakes
  • Salt, fresh dill or coriander, extra chili flakes and Greek yoghurt (to serve)

INSTRUCTIONS

  1. Place all ingredients except for the dill/coriander and yoghurt in a large pot.
  2. Cover with water and boil until the lentils and carrots are very tender.
  3. Blend with a stick blender - I didn't take it to totally smooth, but it's up to you.
  4. Add salt to taste (I needed probably a teaspoon for the pot, but everyone's different), and serve topped with fresh dill or coriander, a little greek yoghurt & extra chilli flakes

 

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