Green Vegetable and Lentil Soup |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is an excellent vitamin-packed soup, full of wonderful flavor. From Souped Up by Jane Pettigrew. Ingredients:
3 tablespoons olive oil |
10 spring onions, thinly sliced |
2 garlic cloves, thinly sliced |
85 g brown lentils |
2 celery ribs, thinly sliced |
10 cups vegetable stock |
4 tablespoons fresh parsley, chopped |
2 teaspoons fresh thyme leaves |
salt |
fresh ground black pepper |
2 zucchini, cut into 1/2 inch cubes |
2 (400 g) cans artichokes, drained and quartered |
115 g sugar snap peas, cut into 1/2 inch diagonal pieces |
115 g fresh spinach, thoroughly washed |
2 tablespoons pesto sauce |
Directions:
1. Heat oil in a large saucepan.
2. Add the spring onions and garlic and cook gently for 1-2 minutes.
3. Add the lentils, celery, stock, parsley, thyme.
4. Season with salt and pepper.
5. Cover pan and simmer gently for 25-30 minutes, until the lentils are almost cooked.
6. Add the zucchini, artichokes and sugar snap peas and simmer for a further 8-10 minutes.
7. Add the spinach and cook for 2 minutes.
8. Stir in the pesto, taste and adjust seasoning if necessary.
9. Serve and enjoy.
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