Simple, heart and economical, this soup is perfect for cool winter days.

Yield: 4

Ingredients

• 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

Method

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.