- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 carrot, peeled, finely chopped
- 1 celery stick, trimmed, finely chopped
- 2 x 400g cans brown lentils, rinsed, drained
- 400g can diced tomatoes
- 500ml (2 cups) Massel vegetable liquid stock
- 2 dried bay leaves
- 2 teaspoons dried oregano leaves
- 1/4 cup chopped fresh continental parsley
- Olive oil (optional), to drizzle
- 25g (1/3 cup) finely grated parmesan
- Step 1Heat the oil in a large saucepan over medium heat. Cook onion, carrot and celery, stirring occasionally, for 5 minutes or until soft. Stir in lentils, tomato, stock, bay leaves and oregano. Reduce heat to low. Simmer for 10 minutes or until mixture reduces slightly. Set aside for 5 minutes to cool. Remove and discard the bay leaves.
- Step 2Process half the soup in a food processor until smooth. Return to the pan. Cook, stirring, over medium heat until heated through. Stir in the parsley.
- Step 3Divide among serving bowls. Drizzle over oil, if desired. Top with parmesan.
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
For this to be gluten free, use gluten-free stock.
Cook’s tip: If you prefer a chunkier soup, don’t process the mixture in step 2.
With a twist: Bean & pancetta soup: Omit the tomatoes. Replace the lentils with cannellini beans. Replace vegetable stock with chicken stock and increase quantity to 1L. Top with grilled pancetta and basil pesto.
Bacon & lentil soup: Replace vegetable stock with chicken stock. Replace the dried oregano leaves with 1/3 cup chopped fresh basil. Add 4 rashers bacon, chopped, with the onion in step 1.
- Author: Alison Adams
- Image credit: Ben Dearnley
- Publication: Australian Good Taste