Brown lentil, chickpea and vegetable soup

1 Spray a large saucepan with a little oil and place over medium heat. Add the onion and celery and cook, stirring, for 6–7 min until softened. Add the garlic and oregano and cook, stirring, for 1 minute.

2 Add the sweet potato and cook for 1 minute, then add the stock, lentils, chickpeas and tomatoes with 1¼ cups water and bring to the boil. Reduce heat and simmer, partially covered, for 15–20 min until the sweet potato cubes are tender.

3 Add the green beans to the pan and simmer for 3–4 min until the beans are tender-crisp.

4 Divide soup among 4 bowls, top with the yoghurt and chopped parsley, sprinkle with freshly ground black pepper and serve with toasted sourdough slices on the side.