Brown lentil and vegetable soup

Super-healthy vegetables bathe in a bowl of low-fat lentil soup in this easy winter warmer.

Recipe «Brown lentil and vegetable soup» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 2 carrots, peeled, diced, 2 zucchini, diced, 2 sticks celery, diced, 1 brown onion, finely chopped , 400g can diced tomatoes, 2 cups vegetable stock, 400g can brown lentils, rinsed, drained , 1/2 cup flat-leaf parsley leaves, chopped, 1 lemon, quartered, 4 crusty wholegrain rolls, to serve.

Ingredients:

• 1 tbsp olive oil 
• 2 carrots, peeled, diced 
• 2 zucchini, diced 
• 2 sticks celery, diced 
• 1 brown onion, finely chopped 
• 400g can diced tomatoes 
• 2 cups vegetable stock 
• 400g can brown lentils, rinsed, drained 
• 1/2 cup flat-leaf parsley leaves, chopped 
• 1 lemon, quartered 
• 4 crusty wholegrain rolls, to serve 

Instructions

1. Heat oil in a large saucepan over medium-high heat. Add carrots, zucchini, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften.
2. Add tomatoes and stock to pan. Cover and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15 minutes or until vegetables are soft.
3. Add lentils to soup. Cook for 5 minutes or until heated through. Ladle soup into bowls. Sprinkle with parsley and squeeze lemon juice. Season with freshly ground black pepper. Serve with lemon wedges and bread rolls.