Mediterranean Veggie and Lentil Soup

Because I'm living such a healthy lifestyle, Easter has completely destroyed me this year.  In previous years, I've gone through enough chocolate to stock a shopping trolley.  This year however, I did eat a lot of  chocolate on Friday and Saturday, but come today, my body had a massive chocolate tanty. So between some fruit, and a detox juice, I was keen to really stock up on the veggies for dinner tonight.

So fridge raid it is.

Very simple recipe with most of the time taken in preparation.  I chopped up 2 small zuchinis, 2 small yellow squashes, 1 carrot, 1 lebanese eggplant.... all while I had one shallot bulb (1/2 onion is fine as well) and a tablespoon garlic and a dash of olive oil frying in the saucepan.  

I then added the veggies, 1 large tin of tomato paste, 1 tablespoon of Italian herbs, 2 tablespoons of tomato paste, 1 veggie stock cube and 1 full tin of water (add more to thin out as required), and about 1/3 cup of red lentils.  Bring to boil then simmer for about 30 mins.  

Puree and serve.  I love it with parmy cheese.  But I love parmy cheese on anything. 

Om nom nom!