Hearty veggie and lentil soup with parmesan toasts
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.
