Brown Lentil and Vegetable Soup

[Guest guest]

Brown Lentil and Vegetable Soup

 

 

1 tablespoon (4 tsp) olive oil

2 carrots, peeled, diced

2 zucchini, diced

2 sticks celery, diced

1 brown (yellow) onion, finely chopped

400 g (14 oz) can diced tomatoes

2 cups salt-reduced vegetable stock

400 g (14 oz) can brown lentils, rinsed, drained

1/2 cup flat-leaf parsley leaves, chopped

1 lemon, quartered

 

 

1. Heat oil in a large saucepan over medium-high heat. Add carrots,

zucchini, celery and onion. Cook, stirring occasionally, for 10

minutes or until vegetables begin to soften.

 

2. Add tomatoes and stock to pan. Cover and bring to the boil. Reduce

heat to medium-low. Simmer, partially covered, for 15 minutes or until

vegetables are soft.

 

3. Add lentils to soup. Cook for 5 minutes or until heated through.

Ladle soup into bowls. Sprinkle with parsley and squeeze lemon juice.

Season with freshly ground black pepper. Serve with lemon wedges

and GF bread rolls.

 

 

Serves 4.