Hearty veg minestrone, with lentils for essential iron.
This is actually a really simple recipe despite the long list of ingredients.
Chop up all your veggies to relatively similar sizes.
Start by frying off the onions in a little oil on a medium heat until they’re just brown. Then add the veggie stock (either premade stock or 3 cups of water with stock cubes, read the stock cube label for the appropriate water to cube ratio) and the can of crushed tomatoes.
As soon as it starts to simmer add the lentils and cook for around 10 minutes on a medium heat. (You may need to add more water as you go along.) Then add all your veggies and cook for about 20-25 minutes, tasting as you go and checking if all the veggies and lentils are cooked through by tasting. Season as you like, adding salt and pepper as necessary, and be sure to add your italian herbs.
Add the pasta and cook for around another 6 minutes. Serve with a piece of toasted bread from the oven. This is seriously good and you can save it for leftovers if you don’t have enough people to eat it. A hearty and warm way to get your veggies, especially in winter.
Serve with red wine and tears.