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Categories:
olive oil carrots zucchini stalks celery brown onion tomatoes vegetable stock brown lentils flat leaf parsley lemon
Viewed: 120 - Published at: 8 years agoIngredients
- 1 tablespoon olive oil
- 2 carrots, peeled, diced
- 2 zucchini, diced
- 2 stalks celery, diced
- 1 brown onion, finely chopped
- 1 (400 g) can diced tomatoes
- 4 cups vegetable stock
- 1 (400 g) can brown lentils, rinsed, drained
- 1/2 cup flat leaf parsley, chopped
- 1 lemon
Method
- Heat oil in a large saucepan over medium-high heat.
- Add carrots, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften.
- Add tomatoes, zucchini 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.
- Add lentils to soup. Cook for 5 minutes or until heated through.
- Sprinkle with parsley and squeeze lemon juice.
- Season with freshly ground black pepper.
