Serves 8-10
2 tbsp olive oil
1 whole head of garlic, minced
1 onion, chopped
28oz can plum tomatoes, chopped
3 whole carrots, diced or rounds
2 celery stalks, dicedÂ
2 small zucchini, diced
6 cups vegetable stock
2 cups water
3/4 cup lentils (dried)
3/4 cups chopped, fresh parsley
In large soup pot, heat oil over medium heat. Saute garlic until soft, add carrots, celery and onions for 10 minutes.
Add stock, canned tomatoes with their juices, water, lentils and bring to a boil. Heat and simmer for 1 hour, stirring occasionally. Cook until lentils are tender then add zucchini. Cook for an addition 5 minutes.
Puree half the soup, add parsley and flavour with salt and pepper as needed.