COOKING TIME: 30 Mins
1 tbsp. Colavita Premium Italian Extra Virgin Olive Oil
2 carrots, peeled, diced
2 zucchini, diced
2 sticks celery, diced
1 brown onion, finely chopped
1 x 400g can Capriccio diced tomatoes
2 cups vegetable liquid stock
1 x 400g can Capriccio brown lentils, rinsed, drained
½ cup flat-leaf parsley leaves, chopped
1 lemon, quartered
4 crusty wholegrain rolls, to serve
- Heat oil in a large saucepan over medium-high heat. Add carrots, zucchini, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften.
- Add tomatoes and stock. 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. Ladle soup into bowls. Sprinkle with parsley and a squeeze of lemon juice. Season with freshly ground black pepper and salt. Serve with lemon wedges and crusty bread rolls.