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Veggie Soup You Can Stand Your Spoon Up In

What you need: 

1 eggplant
1 big onion
3 tomatoes
3 carrots
200gm mushrooms
2 medium zucchini
1 head broccoli
1 cup brown rice
1 cup brown lentils
2 veggie bouillon cubs
1 large tin chopped tomatoes
water
little olive oil
vegan veggie parmesan, optional

What you do: 

In a whacking great pot (WHACKING great pot) head up the oil. Fry your chopped onion, then add your chopped mushrooms, then add your chopped tomaotes, then add your chopped zucchini, then add your chopped eggplant, then put the kettle on to boil, then add your chopped carrots then add your chopped broccoli (chop the stalk too!) then add your chopped whatever other veggies you feel like, then add your kettle full of boiling water, and fill it again, and boil it again. Add your rice and lentils and stir vigorously. Add the big tin of tomatoes, and stir vigorously. Add the stock cubes and the next kettle worth of water and stir vigorously.
Bring to the boil, turn down, simmer, boil kettle again, make cup of tea. Leave to cook for 40 mins until rice and lentils are cooked, stirring sometimes so that you don't get burnt rice on the bottom.
Say to yourself "Ha! That isn't too bad. I can see liquid". Serve out a big bowl for yourself and your daughter. Serve with veggie parmesan cheese grated on top if you feel like that and crusty bread.
Leave to cool and put the rest away in 4 or more tupperware containers, realising that you used all the liquid in the bowls. Add boiling water every time you heat up some. There should be enough here for you to have some for lunch every day of the week.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

My kinda recipe! "Stone soup" for veg*ns!

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