Italian red lentil soup

By Vanessa Gianfrancesco
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This lentil soup is a healthy vegetarian lunch that is packed with all the best ingredients.

SERVES
4
TOTAL TIME

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 sprigs of celery, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 large tomato, diced
  • 1 large potato, diced
  • 1 large zucchini, diced
  • 1 teaspoons ground turmeric
  • 1 1/2 cups dried red lentils
  • 1-1 1/2 liter chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup Italian parsley, finely chopped
  • Pita chips

Directions

  1. Using a strainer, rinse the lentils under cold water and pick out any dry lentils or debris. Set to the side.
  2. In a medium sauce pan, warm the olive oil on medium heat. Add the onion and allow it to cook until softened about two to three minutes.
  3. Add in the garlic, celery, carrot, tomato, potato, zucchini, turmeric and lentils. Cook the ingredients together for three to four minutes to develop the flavours.
  4. Cover the ingredients with chicken stock and bring to a boil. Then reduce the heat to a simmer.
  5. Allow to cook for about 20-25 minutes or until the ingredients have thickened and the vegetables are cooked.
  6. Season with salt, pepper and parsley.
  7. Cut pita chips into triangles. Brush with olive oil and cooking spray. Add salt and paprika and place into oven for 12-15 minutes at 375 degrees.

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