0:10

To Prep

1:10

To Cook

9

INGREDIENTS

EASY

DIFFICULTY

6

SERVINGS

5

AVG RATING

(1 Member)

Vegetable and lentil soup

Ingredients
  • 1 1/4 cups green lentils
  • 3 stalks celery, with leaves chopped
  • 3 cloves garlic, chopped
  • 400g can diced tomatoes
  • 3 tablespoon olive oil
  • 1 tablespoon tomato paste
  • Grated parmesan and celery leaves, to serve
  • 2 carrots, peeled, chopped
  • 1 onion, chopped
    • Method
    • Notes
    1. Step 1

      Wash lentils under running water. Drain well. Place in a large saucepan and cover with water. Bring to the boil on high heat. Drain, rinse and return lentils to same pan.

    2. Step 2

      Cover with 8 cups of water and bring to the boil again on high. Add remaining ingredients, except parmesan. Season with salt and pepper to taste. Cover and simmer for 1 hr until the lentils are tender and the soup has thickened slightly.

    3. Step 3

      Serve topped with grated parmesan and a few chopped celery leaves, if you like.