This is a surprisingly easy and tasty soup recipe, originating from Fat Free Cooking by Anne Sheasby and tweaked slightly by myself, Casey Jeanne, and Emma-Jane Fletcher, who posted her version to the fatfree mailing list in late 2001.
Part of the reason I like this recipe is its simplicity, but you can spice it up a little by adding garlic puree and/or chilli powder and/or ginger root puree along with the turmeric.
Serves 4 as a light meal with bread
Sautee the onion in the sunflower oil or a little stock for a couple of minutes, until beginning to soften. Add the turmeric and all but a couple of handfuls of the courgette and cook for a couple more minutes, stirring.
Add the lentils and stock. Bring to the boil, reduce heat, cover and simmer, stirring occasionally, until the lentils are mushy - anything from 20 minutes to an hour, depending on how you like them.
Stir in the reserved courgette and simmer for another two minutes, then serve. Good served as a light meal with naan bread.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 24 March 2004 - comments and questions to Kake L Pugh (email@example.com).