Puy lentil and vegetable soup (SFD)

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Step 1

Place oil in a large saucepan over medium heat. Add onion, leeks and fennel. Cook, stirring occasionally, for about 10 minutes until tender and translucent.

Step 2

Add garlic, chilli and carrots. Cook until fragrant then add capsicum, zucchini and cauliflower. Cook for another 5 minutes, stirring occasionally until tender.

Step 3

Stir in tomatoes, parsley and puy lentils. Then add stock, bay leaves and the rind of parmesan cheese.

Step 4

Bring to the boil. Reduce heat and simmer gently for half an hour. Remove the bay leaves and parmesan rind from the soup. Season with salt and pepper.

Step 5

Ladle into bowls to serve.

Step 6

Serving size – 1 cup per serve.

Step 7

Tip: The rind of parmesan cheese imparts a wonderful rich flavour to soups & adds minimal Calories. Save it, tightly wrapped, in the refrigerator and throw it into a pot of vegetable soup when a little extra flavour is needed. Big Batch item for freezer or refrigerator

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