Ingredients
1 tablespoon olive oil
2 carrots, peeled, diced
2 zucchini, diced
2 sticks celery, diced
1 brown onion, finely chopped
400g can diced tomatoes
2 cups Campbell's Real Stock Vegetable
400g can brown lentils, rinsed, drained
1/2 cup flat-leaf parsley leaves, chopped
1 lemon, quartered
4 crusty wholegrain rolls, to serve
Method
Step 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.
Step 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.
Step 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.
2 carrots, peeled, diced
2 zucchini, diced
2 sticks celery, diced
1 brown onion, finely chopped
400g can diced tomatoes
2 cups Campbell's Real Stock Vegetable
400g can brown lentils, rinsed, drained
1/2 cup flat-leaf parsley leaves, chopped
1 lemon, quartered
4 crusty wholegrain rolls, to serve
Method
Step 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.
Step 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.
Step 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.
