This hearty lentils soup is full of healthy vegetables.
- Place lentils in a bowl and cover with cold water. Set aside for 2 hours to soak (this makes them more digestible and reduces bloating). Drain and place in a large saucepan with onion, potato, carrot, celery, tomato, garlic, bay leaves, chilli, parsley and stock. Bring to the boil. Reduce heat to medium-low and cook, partially covered, for 1 hour or until lentils and vegetables are soft.
- Meanwhile, preheat oven to 180°C. Spread bread over a baking tray and bake in preheated oven for 10-12 minutes or until lightly toasted. Set aside to cool.
- Add vinegar to soup. Taste and season with salt and pepper. Ladle soup among serving bowls. Top with croutons and drizzle with oil. Serve immediately
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set