Give meat (and your guts) a rest once in a while and enjoy this hearty, warm veggie soup. Lentils add texture and protein to the balance of ingredients.
1 tablespoon olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 x 400g cans brown lentils, rinsed, drained
400g can diced tomatoes
500ml (2 cups) vegetable stock
1/4 cup chopped fresh continental parsley
Olive oil (optional), to drizzle
- Dice onion and fry in a little oil until it’s a little soft.
- Add chopped carrots and celery and fry with the onion for a few minutes.
- Add lentils, tomato and stock. Bring to a simmer for about 10 minutes (until lentils are tender) on low heat. You may need more than 500ml depending on the size of the vegetables used or how watery you like your soup.
- Stir through chopped basil and parsley.
- Serve into bowls. (Optional) Top with chilli flakes and/or a drizzle of olive oil.
- Serve with buttered bread, such as a baguette (wholemeal if you’d like to stick with the healthy theme).
Optional: Blend the soup after simmering for a smooth as opposed to chunky soup.
- After serving top with a bit of finely grated parmesan cheese to add a layer of sharpness to the dish.
- Add 2 torn bay leaves while the soup simmers for an extra subtle herb flavour.