Brown Lentil & Vegetable Soup

Ingredients

• 1 tbsp. olive oil
• 1 large carrot, chopped
• 1 zucchini, (aka courgette) chopped
• 2 sticks celery, diced
• 1 brown onion, finely chopped
• 2 cloves garlic, crushed
• 1 tomato, chopped
• 2 cups beef or veg stock, salt reduced
• 1 cup water
• 1/2 cup dried brown lentils
• 1/2 cup flat-leaf parsley leaves, chopped
• 1 lemon zested
• 1 cup cauliflower florets
• 1 large potato chopped, leave skin on
• 1 bay leaf
• 1 tsp. oregano dried
• 1 tsp. rosemary dried
• Cracked pepper - to taste

Method

1. 1Heat oil in a large saucepan over medium-high heat and saute onions until softened.
2. 2Add the celery, carrots garlic, lentils, potato, oregano and pepper. Stir for 1 minute then add the stock and water, add bay leaf.
3. 3Simmer on low heat for 20 mins then add rosemary, cauli, zucchini and grated lemon rind. Check to see if you have enough water, you might need to add some more if you like a soupy soup.
4. 4Add parsley and tomato, simmer a further 15 mins until vegs and lentils have all softened.
5. 5Divide the soup into bowls; serve with chopped parsley and a wedge of lemon.