Heat olive oil in a large pot and add the chopped onions and leeks. Allow them to cook at medium high heat for a few minutes while stirring occasionally. Next, ad the minced garlic and oregano and let them cook for 30 seconds.
Ad the vegetable broth and jasmine tea and turn the heat back up.
Next, ad the red lentils and potatoes and bring to a boil. Once the soup begins to bubble, turn the heat down to medium and let the soup simmer for 10 minutes.
After 10 minutes, add edamame beans, green beans and peas. Season with salt, Tamari sauce, sweet and sour chilli sauce and plenty of ground pepper.
Let the soup cook for a few more minutes, until the potatoes are ready. Ad extra water as needed.
Serve with a topping of fresh herbs (I like to use fresh mint or cilantro, but fresh basil is also great).Enjoy.