Brown Lentil and Vegetable Soup
1 tablespoon olive oil
2 carrots, peeled, diced
2 zucchini, diced
2 stalks celery, diced
1 brown onion, finely chopped
1 (400 g) can diced tomatoes
4 cups vegetable stock
1 (400 g) can brown lentils, rinsed, drained
1/2 cup flat leaf parsley, chopped
Heat oil in a large saucepan over medium-high heat.
Add carrots, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften.
Add tomatoes, zucchini 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.
Add lentils to soup. Cook for 5 minutes or until heated through.
Sprinkle with parsley and squeeze lemon juice.
Season with freshly ground black pepper.