Simple, heart and economical, this soup is perfect for cool winter days.
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 1 stalk celery, finely sliced
- 1 large carrot, chopped
- 1 cup brown lentils
- salt and freshly ground black pepper
- 4 cups (1 litre) chicken or vegetable stock
- 400g can crushed tomatoes
- 1/4 cup chopped parsley
Heat oil in a large saucepan and gently cook celery, carrot, onion and garlic until onion is tender. Add the lentils, stock and tomatoes and continue to cook for a minimum of 45 minutes until lentils are tender. Add parsley for the last 10 minutes of cooking.
Taste and season accordingly, salt needed will depend on the stock used.