1/2 organic red onion, thinly sliced
1 organic clove garlic, finely chopped
3 tablespoons organic olive oil
2 tablespoons organic tomato paste
1 tsp organic lemon zest
150g organic sweet potato cubed
1 small organic parsnip, cubed
1/2 cup organic cauliflower, roughly chopped
1/2 cup flat leaf parsley roughly chopped
1/4 organic chives, roughly chopped
1 litre of organic stock (can be made with organic stock cubes)
1/2 cup organic green lentils, cooked
Salt and pepper to taste
Saute onion and garlic in a large pot, add remaining vegetables to the pot. Stir and cook for a further 5 mins. Pour in stock, reduce heat and cook for around 30 mins
Remove from heat, add lentils, stir to combine. Season to taste
**can top with a dallop of sour cream too
Courtesy of the amazing Chef Clare Flynn
