for 4 people

Soup

1 tbsp	olive oil
1	shallot, finely chopped
200 g	yellow lentils
1 sachet	saffron
½ tsp	turmeric
1 cube	vegetable bouillon
1 ⅕ litre	water

To serve

1 tbsp	olive oil
1	organic lemon, grated zest and 2 tbsp of juice
a little	pepper
150 g	vegan feta substitute, crumbled

How it's done

Soup

Heat the oil in a pan. Add the shallot, sauté for approx. 2 mins. Add the lentils, saffron and turmeric, cook for approx. 2 mins. Add the water and stock cube, bring to the boil. Reduce the heat, simmer (uncovered) for approx. 8 mins. until soft, stirring occasionally.

To serve

Mix the oil, lemon zest and juice in a small bowl, season. Add the feta substitute, sprinkle on top of the soup.

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