Lentils are not only budget-friendly and quick to prepare but also pack a significant protein punch. About a third of their calories come from protein, making them one of the highest-protein legumes by weight. They also make a delicious, hearty soup.

Method:

• Heat the oil in a large pot over a medium heat. Add the carrot, onion and celery. Sweat for a few minutes until the onion is translucent.
• Add the garlic, marjoram and allspice. Cook for a further 2 minutes while stirring.
• Add tomato paste and cook for another 2 minutes, stirring all the time.
• Now add the stock, crushed tomatoes, lentils, bay leaf and parmesan rind (if using).
• Season to taste and bring to a simmer.
• Slowly simmer until all the lentils are cooked through, about 20 minutes. If the soup is too thick add a little water.
• Serve hot in individual bowls, garnished with parsley and parmesan.

Recipe extracted from Plant Power (Hardie Grant)

Photo: Marzio Lanzini