PREPARATION: 20 MIN   |   COOKING: 45 MIN   |   READY IN: 90 MIN 

Ingredients (6 serves)

• 2C homegrown chickpeas
• 2C homegrown lentils
• 2C homegrown adzuki beans
• 2 brown onion, chopped
• 2 carrots, peeled and chopped
• 2 celery, chopped
• 2 potatoes, peeled and chopped
• 1 red capsicum, chopped
• 1 tin tomatoes
• 2 garlic cloves
• 2-3 bay leaves
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 4C vegetable broth
• 2C water
• pinch of salt & pepper
• 4 tbsp extra virgin olive oil
• Some grated parmesan (optional)
• Some chopped parsley for garnish (optional)

 

Method

1. In a large sized pot, heat up the olive oil. Once the oil is shimmering, add the chopped oniond, carrots, celery, potatoes and a pinch of salt. Cook and stir often, until the vegetables has softened and the onions are turning translucent, about 10 minutes.
2. Add the homegrown chickpeas and azuki beans, capsicum, garlic, and other all spices. Cook until fragrant while stirring frequently.
3. Pour in the tin of tomatoes, vegetable broth and water.
4. Raise heat to medium-high and bring the mixture to boil. Cover the pot with a lid, leaving some gap for steam to escape. Reduce the heat to a gentle simmer.
5. Cook for 15 minutes, and then add the sprouted lentils. Continue simmering, uncovered, for 10 - 20 minutes until all vegetables are cooked.
6. Add salt and pepper to taste.
7. Remove the pot from the heat. Garish bowls of soup with chopped parsley or optional grated parmesan.
   
   *Optional to use any seasonal vegetables and to add extra pasta.