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Hearty veggie and lentil soup with parmesan toasts

Hearty veggie and lentil soup with parmesan toasts

Two bowls of soup and bread on a table.

4 serves

15 m

45 m

Ingredients

  • 1½ tablespoons olive oil
  • 1 onion, finely chopped
  • 2 stalks celery, finely diced
  • 2 carrots, finely diced
  • 2 cloves garlic, crushed
  • 3 teaspoons curry powder
  • 1 cup (200 g) dried lentil soup mix, rinsed
  • 400 g bottle passata (tomato puree)
  • 1 reduced salt vegetable stock cube, crumbed
  • 2 zucchini, finely diced
  • ½ cup coarsely chopped fresh parsley

Parmesan rolls

  • 2 wholegrain and mixed seed rolls, halved
  • 1 tablespoon olive oil
  • ¼ cup freshly grated parmesan

Method

Step 1

Heat oil in a large saucepan or stockpot over medium heat. Add onion, celery, carrot and garlic. Cook for 10 minutes, stirring occasionally, until vegetables are softened slightly.

Step 2

Add curry powder and lentils. Stir over heat a further minute.

Step 3

Add passata, stock cube and 6 cups water. Bring to the boil. Reduce heat. Simmer for 30 minutes, skimming surface occasionally to remove any foam.

Step 4

Stir in zucchini and parsley. Simmer a further 5 minutes until vegetables and lentils are tender.

Step 5

Meanwhile, to make toasts, place bread rolls, cut-side up on a baking tray. Brush with oil. Sprinkle with parmesan. Bake in 200 °C oven (fan-forced) for 5-8 minutes until crisp. Serve with soup.

Tips

  • Leftover soup can be kept in covered in the fridge for up to 5 days. Reheat in a saucepan or in a microwave-safe bowl in microwave, adding a little water to thin consistency if needed.
  • Lentil soup mix is available from the soup aisle in supermarkets. It consists of red split lentils, French style (puy) lentils, green lentils and yellow split lentils.
Colourful salad featuring mango, greens and grilled squid

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