Spiced lentil vegetable soup

Basic vegetable stock

• 90 g onion, cut into halves
• 110 g leek, white part only, cut into quarters
• 260 g carrots, cut into quarters
• 130 g sweet potato, cut into pieces (3 cm)
• 120 g celery stalks, cut into quarters
• 3 dried shiitake mushrooms, cut into slices
• 4 sprigs fresh flat-leaf parsley
• 1 dried bay leaf
• 2 sprigs fresh thyme, leaves only
• 1300 g water
• 1 tsp salt
• ½ tsp ground pepper

Spiced lentil soup

• 1 onion (approx. 150 g), cut into halves
• 2 garlic cloves
• 1 - 2 fresh red chillies, deseeded if preferred and cut into halves
• 2 tbsp olive oil
• 1 tsp ground cumin
• ¼ tsp ground cayenne pepper
• 1 tsp salt
• 200 g red lentils, rinsed and drained
• 400 g canned diced tomatoes
• 120 g red capsicum, deseeded and cut into pieces (1-2 cm )
• 400 g canned mixed beans, rinsed and drained (approx. 250 g after draining)
• 60 g kale, leaves only (stalks removed) and torn into pieces
• 4 - 5 sprigs fresh flat-leaf parsley, cut into pieces
• 60 g Greek-style natural yoghurt (optional)