Hearty vegetable and lentil soup
1 Tbsp olive oil
2 carrots, peeled
2 sticks celery
1 can diced tomatoes
2 cups vegetable stock
200g brown lentils
200g split green peas
For the gremolata
Finely grated rind of 2 large lemons
2 cloves garlic, finely chopped
1/2 cup fresh parsley
1 seeded loaf, to serve
1. Dice up your veggies.
2. Heat the oil in a large saucepan over medium-high heat. Add the carrots, celery and onion. Cook, stirring occasionally, for 5 minutes or until the vegetables begin to soften.
3. Add the lentils, peas, tomatoes and stock to the pan. Cover and bring to the boil. Reduce the heat to medium-low and remove the lid. Simmer for 25 minutes or until lentils and peas are soft. Add the zucchini for the last 5 minutes.
4. Blitz the gremolata ingredients together.
Enjoy this incredible soup, ladled into serving bowls, with a good sprinkling of gremolata, a crack of black pepper and chunks of seedloaf bread.