This Recipe Serves 4.

1 tablespoon olive oil (15ml)
2 carrots, diced (200g)
2 zucchini, diced (200g)
2 sticks celery, diced (100g)
1 brown onion, finely chopped (100g)
400g can diced tomatoes
2 cups salt-reduced vegetable stock (450ml)
400g can brown lentils, rinsed, drained
1/2 cup flat-leaf parsley leaves, chopped
1 lemon, quartered

1. Heat oil in a large saucepan over medium-high heat.
2. Once the oil has heated, add the zucchini, onions, carrot and celery. Cook until onion turns clear and vegetables soften.
3. At this point, it is time to add the vegetable stock and the canned tomatoes to the saucepan. Stir soup through, cover and let it come to the boil. Once boiling, reduce the heat to medium low and simmer for 15 minutes uncovered.
4. After 15 minutes, the lentils may be added to the soup. Stir the soup for 5 minutes until lentils have heated through.
5. Divide the soup into bowls; serve with chopped parsley and a wedge of lemon.

Healthy and delicious soups like this one make the perfect diet food!

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Please email your feedback to sharrelle@weightloss.com.au.

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