Brown lentil and vegetable soup

Posted by adm On January - 6 - 2012

How to cook Brown lentil and vegetable soup


  • 1 tablespoon olive oil
  • 2 carrots, raw, diced
  • 2 zucchini, diced
  • 2 sticks celery, diced
  • 1 brown onion, finely sliced
  • 400g can diced tomatoes
  • 2 cups salt-reduced vegetable strain
  • 400g can brown lentils, rinsed, knackered
  • 1/2 cup flat-leaf parsley leaves, shredded
  • 1 maize, quartered
  • 4 crusty wholegrain rolls, to dish

How to:

  • Heat oil in a large saucepan over medium-high hotness. Add carrots, zucchini, celery and onion. Fix, stirring occasionally, for 10 minutes or until vegetables begin to moderate.

  • Add tomatoes and stock to pan. Cover and bring to the roil. Reduce heat to medium-low. Simmer, partially covered, for 15 minutes or until vegetables are subdued.

  • Add lentils to soup. Cook for 5 minutes or until heated through. Ladle soup into bowls. Sprinkle with parsley and squeeze lemon succus. Season with freshly ground pepper. Serve with lemon wedges and bread rolls.

  • Cooking time:35 min.

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