Hearty lentil and vegie soup

Hearty lentil and vegie soup

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

Extra virgin olive oil, parmesan (optional)


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.

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