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LENTIL
VEGETABLE SOUP
1 teaspoon
olive oil
1 clove garlic, crushed
1 small brown onion, chopped finely
2 small carots, chopped finely
2 trimmed sticks celery, chopped finely
1/2 cup red lentils
1 1/2 cups water
1 1/2 cups chicken stock (375ml)
1 bay leaf
1/2 [410g can] no-salt-added tomatoes
2 teaspoons no-salt-added tomato paste
1 tablespoon finely chopped fresh parsley
Heat oil
in large saucepan; cook garlic, onion, carrot
and celery, until onion is soft.
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Stir in lentils,
the water, stock, bay leaf, undrained crushed
tomatoes and paste. Bring to boil; simmer, covered,
for about 20 minutes or until lentils are soft.
Discard bay leaf.
Sprinkle with parsley just before serving.
Serves 2.
Per serving: 3.9g
fat; 224 calories.
STORE: Soup can
be made 2 days ahead and refrigerated, covered,
or frozen.
The Healthy Heart
Cookbook, The
Australian Women's Weekly Cookbooks
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