Ingredients:






3-400gm tomatoes or 400gm can of crushed tomatoes is fine too
1 litre vegetable stock

20gm / 2 cloves garlic, crushed

1 tablespoon oil

 

Method:

 

Heat oil in a large frying pan & add onion, garlic, carrots, celery & zucchini stir fry for 5 minutes minutes or so.

Process tomatoes in blender for a few seconds, we want them crushed but not pureed then add them to the vegetables & add the vegetable stock & lentils. Heat until softly boiling.

Chop the parsley saving some for garnishing & add to your soup & then serve with a little parsley garnish on each bowl. 

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