Green Vegetable and Lentil Soup

This is an excellent vitamin-packed lunch, full of wonderful flavor. Using vegetable stock instead of chicken stock makes it suitable for vegetarians.

Serves: 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 pieces)
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

2. 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.

3. 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.


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