Brown lentil and vegetable soup
On January - 6 - 2012
Ingredients:
- 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.