Green Vegetable And Lentil Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 10 spring onions, thinly sliced
• 2 garlic cloves, thinly sliced
• 85 g brown lentils
• 2 celery ribs, thinly sliced
• 10 cups vegetable stock
• 4 tablespoons fresh parsley, chopped
• 2 teaspoons fresh thyme leaves
• salt
• fresh ground black pepper
• 2 zucchini, cut into 1/2 inch cubes
• 2 (400 g) cans artichokes, drained and quartered
• 115 g sugar snap peas, cut into 1/2 inch diagonal pieces
• 115 g fresh spinach, thoroughly washed
• 2 tablespoons pesto sauce

Recipe

• 1 heat oil in a large saucepan.
• 2 add the spring onions and garlic and cook gently for 1-2 minutes.
• 3 add the lentils, celery, stock, parsley, thyme.
• 4 season with salt and pepper.
• 5 cover pan and simmer gently for 25-30 minutes, until the lentils are almost cooked.
• 6 add the zucchini, artichokes and sugar snap peas and simmer for a further 8-10 minutes.
• 7 add the spinach and cook for 2 minutes.
• 8 stir in the pesto, taste and adjust seasoning if necessary.
• 9 serve and enjoy.