Name: Brown lentil and vegetable soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 18.20 gm olive oil; 2 carrots, peeled, diced; 2 zucchini, diced; 2 sticks celery, diced; 1 brown onion, finely chopped; 400g can diced tomatoes; 510.00 gm vegetable liquid stock; 400g can brown lentils, rinsed, drained; 125.00 ml flat-leaf parsley leaves, chopped; 1 lemon, quartered; 4 crusty wholegrain rolls, to serve

Brown lentil and vegetable soup

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Nutritious veggies in a cozy bowl of lentil soup - perfect for a healthy winter meal.

Ingredients:

2 carrots, peeled, diced
2 zucchini, diced
2 sticks celery, diced
1 brown onion, finely chopped
400g can diced tomatoes
510.00 gm vegetable liquid stock
400g can brown lentils, rinsed, drained
125.00 ml flat-leaf parsley leaves, chopped
1 lemon, quartered
4 crusty wholegrain rolls, to serve

Instructions:

In a large saucepan over medium-high heat, warm the oil and then sauté carrots, zucchini, celery, and onion for about 10 minutes until they start to soften, stirring occasionally.
Combine fresh ripe tomatoes and flavorful stock in a pot. Cover it and bring it to a boil, then lower the heat to medium-low. Let it simmer partially covered for about 15 minutes until the vegetables are tender.
Stir in lentils and simmer for 5 minutes until warmed. Serve soup in bowls, garnish with parsley, a squeeze of lemon juice, and season with freshly ground black pepper. Accompany with lemon wedges and bread rolls.

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