Weirdly, I didn’t notice this recipe was nearly exactly the Greek Lentil Soup my ex-husband used to make, until I began to cook it. So I thought I would change a few little things to make it mine. That sounds a little odd, right? Because it is only food? But little things tend to bring back big memories. So I hope you adore MY Vegetable and Lentil Soup recipe. It rocks.
- 1 tablespoon olive oil
- 2 carrots, peeled, diced
- 2 zucchini, diced
- 2 sticks celery, diced
- 1 brown onion, finely chopped
- 1 medium potato, cubed
- 2 vegetable stock cubes (I use Massel brand stock cubes because they are gluten free)
- 1/2 cup flat-leaf parsley leaves, chopped
- 2 cups of water
- 400g can diced tomatoes
- 400g can brown lentils, rinsed, drained
- 400g can white beans, drained
Heat the olive oil in a large saucepan and begin to fry off all the ingredients up to and including the 2 stock cubes. Fry for around 10 minutes, stirring occasionally, until the vegetables collapse. Add the parsley and then the two cups of water and the tin of diced tomatoes. Bring to the boil and simmer for around 30 minutes, or until the vegetables have broken up. Blend until smooth. Bring back to a simmer and add the lentils and beans. Cook to warm the pulses through. I garnished this delicious soup with a swirl of extra virgin olive oil. Hearty and satisfying, this is sure to become a new winter staple in our household.