Ingredients (4 servings)
1 tablespoon olive oil
1 brown onion, cut into 1cm dice
1 large carrot, peeled, cut into 2cm dice
1 celery stalk, cut into 2cm slices
2 garlic cloves, finely chopped
2 tablespoons tomato paste
400g can lentils, drained, rinsed
400g can diced tomatoes
2 cups Vegetable stock
450g cabbage, thickly shredded
Heat oil in a large saucepan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Add tomato paste. Stir to coat. Add lentils, tomatoes, stock, cabbage and 2 cups cold water. Cover. Simmer for 40 minutes or until cabbage is tender. Season with salt and pepper.
Divide soup between bowls. Top with olive oil and parmesan. Serve.