1 tbsp olive oil
2 carrots, peeled and diced
2 zucchini, diced
2 sticks celery, diced
1 brown onion, finely chopped
400 grams diced tomatoes
2 cups vegetable stock
400 grams cooked brown lentils, rinsed and drained
½ cup flat-leafed parsley leaves, chopped
1 lemon, quartered
4 crusty wholegrain rolls, to serve
Here’s what you will do:
1. Heat oil in a large saucepan over medium-high heat. Add carrots, zucchini, celery and onion. Cook, stirring occasionally, for ten minutes or until vegetables begin to soften.
2. Add tomatoes and stock to pan. Cover and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for fifteen minutes or until vegetables are soft.
3. Add lentils to soup. Cook for five more minutes or until heated through. Ladle soup into bowls. Sprinkle with parsley and a squeeze of lemon juice. Season with freshly ground black pepper.