This old favourite is best served with chunks of crusty bread to mop up every last skerrick.
Ingredients
- 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
Method
- 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
- Vegetarian
Nutrition
867 kj
Energy
8g
Fat Total
2g
Saturated Fat
8g
Fibre
13g
Protein
6mg
Cholesterol
679.57mg
Sodium
6g
Carbs (sugar)
17g
Carbs (total)
Notes
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