Vegetable and Lentil Soup
is an excellent vitamin-packed lunch, full of wonderful flavor.
Using vegetable stock instead of chicken stock makes it suitable
6 - 8
2 - 3 tbls. Light Olive Oil
2 bunches Scallions (thinly sliced)
2 Garlic Cloves (peeled and thinly sliced)
1/2 cup Brown Lentils
2 sticks Celery (thinly sliced)
2 1/4 qts. Chicken Stock or Vegetable Stock
4 tbls. Finely Chopped Fresh Parsley
2 tspn. Fresh Thyme Leaves
Salt and Freshly Ground Black Pepper
2 Zucchini (cut into 1 -inch cubes)
2 x 14 oz. cans Artichokes (drained and quartered)
4 oz Snow Peas or Sugar Snap Peas (cut diagonally into 1-inch
3 cups Fresh Spinach (thoroughly washed)
2 tbls. Pesto
1. Heat the oil
in a large saucepan. Add the scallions and garlic and gently
fry them for 1—2 minutes.
2. Add the
Add the lentils, celery, stock, parsley, thyme, and a little
salt and pepper. Cover the pan and simmer gently for 25—30
minutes, until the lentils are almost cooked.
Add the zucchini, artichokes, and snow peas or sugar snap peas
to the pan and simmer for a further 8 - 10 minutes. Add the
spinach and cook for 2 minutes. Stir in the pesto and taste,
adjusting the seasoning, if necessary. Serve the soup at once.