Italian red lentil soup
This lentil soup is a healthy vegetarian lunch that is packed with all the best ingredients.
SERVES
4
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 sprigs of celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1 large tomato, diced
- 1 large potato, diced
- 1 large zucchini, diced
- 1 teaspoons ground turmeric
- 1 1/2 cups dried red lentils
- 1-1 1/2 liter chicken stock
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup Italian parsley, finely chopped
- Pita chips
Directions
- Using a strainer, rinse the lentils under cold water and pick out any dry lentils or debris. Set to the side.
- In a medium sauce pan, warm the olive oil on medium heat. Add the onion and allow it to cook until softened about two to three minutes.
- Add in the garlic, celery, carrot, tomato, potato, zucchini, turmeric and lentils. Cook the ingredients together for three to four minutes to develop the flavours.
- Cover the ingredients with chicken stock and bring to a boil. Then reduce the heat to a simmer.
- Allow to cook for about 20-25 minutes or until the ingredients have thickened and the vegetables are cooked.
- Season with salt, pepper and parsley.
- Cut pita chips into triangles. Brush with olive oil and cooking spray. Add salt and paprika and place into oven for 12-15 minutes at 375 degrees.
