In solidarity with the Climate Strikers, knowing that we all need to reduce the amount of animal products we consume, this month’s Soft Footprints recipes are all vegan. You might be surprised by how delicio
us and economical vegan dishes are while you’re doing your bit for the planet.

Hearty, savoury and yummy, this economical recipe won an award at the Quaama Fair’s ‘Feed 5 for $5’ competition.

3 cups dried green/brown lentils, rinsed, soaked overnight, rinsed and drained
1 cup extra-virgin olive oil
4 cups chopped onions
2 cups chopped celery stalks (save chopped celery leaves for garnish)
2 cups chopped carrots
6 garlic cloves, chopped
8 cups (or more) vegetable broth (water plus stock cubes is fine)
3 x 400g cans diced tomatoes

Heat oil in heavy large soup pot over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes.

Add lentils, tomatoes and broth. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender.

Transfer half the soup to blender and puree until smooth. Return puree to pan.

Taste and season with salt, pepper, and a splash of balsamic if desired. Ladle soup into bowls. Garnish with celery leaves.