VEGIE LENTIL SOUP
10 minutes preparation + 35 minutes cooking
11 serves of vegies in this recipe

1 onion, chopped
1 clove garlic, crushed
1 carrot, diced
1 potato, diced
1/4 pumpkin , peeled and diced
1 stick celery, diced
125g green lentils ( better if you have soaked them in water for around an hour before hand)
3 cups vegetable stock or water
* if you don't have stock it is quite ok to whack a spoonful of vegemite in-really!
1 tablespoon tomato paste
1 tin tomatoes
2 or 3 sprigs coriander, chopped

Saute onion and garlic in a large pot with a little water until onion is translucent. Add carrot, potato, pumpkin and celery and tin of tomatoes cook for a further 5 minutes. Stir in lentils, stock and tomato paste. Bring to the boil, cover and simmer for 30-35 minutes, stirring occasionally. When lentils and vegetables are just cooked, add coriander for garnishing( or something green and crunchy-ish/herby)

I also dollop some plain yoghourt on top-sometimes a fried egg


example

A meal suitable for a Sniper!

Does it really matter? I mean, one stick of celery isn't going to have a huge impact on flavour, is it?

I think we can excuse the evidence........