Lentil and Vegetable Soup

I have been making this soup on a regular basis for longer than I can remember because it’s so dependable.  It’s hearty and nutritious, simple to make, and great to have  in the freezer for emergencies.

1 onion, chopped

1 carrot, diced

1 parsnip, peeled and diced

2 celery stalks, diced (plus the inner yellow leaves chopped up if there are any)

1 fresh bay leaf

1 cup of red lentils, soaked in water for at least 10 minutes and rinsed

1 400 gram tin of organic chopped tomatoes

750 ml chicken or vegetable stock

1 potato, diced

2 tablespoons extra virgin olive oil

salt and pepper

handful of chopped parsley

Heat the olive oil in a heavy based pan, add the onions and cook for about 5 minutes, stirring a few times.  Add the bay leaf, carrot, parsnip, and celery and cook, stirring, until the vegetables have softened, about 5 minutes.  Add the lentils, stock, tomatoes and potatoes, bring to the boil, reduce the heat to low, and simmer for 40 minutes. Stir frequently and add extra water if required. Stir in the chopped parsley and serve.

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