Lentil Soup

SERVES: 4

COOKING TIME: 30 Mins

INGREDIENTS:

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

METHOD:

1. 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.
2. 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.
3. 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.

Buon Appetito!