With the cost of food on the up and up I have been finding that incorporating a few vegetarian meals in the week really helps to reduce our grocery bills. This recipe is super cheap and really yummy with a few slices of toasted home made bread. I found that this tasted even better the second day for lunch (hence the take away containers).
Lentil and Vegetable Soup
1 tbsp olive oil
1 brown onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
2 x 400g cans brown lentils, rinsed and drained
400g can diced tomatoes
500ml vegetable stock
1 tbsp Worcestershire sauce
1/4 cup chopped parsley
Salt & pepper
Heat the oil in a large saucepan over medium heat. Add the onion, celery and carrot and cook until the vegetables soften and turn gold.
Add the lentils, tomato, stock, water and Worcestershire sauce. Cover and bring to the boil. Reduce the heat to medium and cook, partially uncovered, for 10 minutes or until tender. Add the parsley, and season with salt and pepper.
Serve up with some toasted home made bread and enjoy.