Belinda Moore

A tasty, quick soup based on this recipe.

3 tablespoons olive oil

4 carrots, peeled, sliced

3 zucchinis, diced

3 sticks celery, diced

2 brown onions, finely chopped

4 cloves giant russian garlic, finely chopped

2 cups sliced fresh green beans

2 tins diced tomatoes

4 cups water

2 level tablespoons Massel Chicken-Style Stock Powder (vegan)

2 tins brown lentils

1/2 cup parsley leaves, chopped

slices of lemon (optional but recommended)

freshly ground black pepper

ricotta cheese (optional)

crusty rolls or sourdough loaf etc

Heat oil in a large stock pot over medium-high heat. Add carrots, zucchini, celery, onion, garlic and cook until they soften. Add green beans tomatoes, water and stock powder to pan. Cover and bring to the boil. Reduce heat to medium-low and simmer for 15 minutes. When vegetables are soft, add lentils to soup and simmer for a further 5 minutes.

Serve with your choice of parsley, lemon juice, pepper and ricotta to garnish, and bread or rolls. Serves 8. Freezes well.