Vegetable and lentil soup

Vegetable and lentil soup

Ingredients (serve 6)

  • 1ΒΌ cups green lentils
  • 3 stalks celery, with leaves chopped
  • 3 cloves garlic, chopped
  • 400g can diced tomatoes
  • 3 tablespoon olive oil
  • 1 tablespoon tomato paste
  • Grated parmesan and celery leaves, to serve
  • 2 carrots, peeled, chopped
  • 1 onion, chopped


Wash lentils under running water. Drain well. Place in a large saucepan and cover with water. Bring to the boil on high heat. Drain, rinse and return lentils to same pan.

Cover with 8 cups of water and bring to the boil again on high. Add remaining ingredients, except parmesan. Season with salt and pepper to taste. Cover and simmer for 1 hr until the lentils are tender and the soup has thickened slightly.

Serve topped with grated parmesan and a few chopped celery leaves, if you like.


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