Rich Red Lentil Soup

375g red lentils

Water

2 tablespoons butter, margarine or olive oil

1 red capsicum, diced

2 medium zucchinis, diced

1 large onion, finely chopped

1 leek, finely sliced

3 sticks celery, sliced

2 medium to large carrots, grated

1 x 450 g can condensed tomato soup

500 mL chicken stock

Salt and freshly-ground pepper, to taste

Chopped parsley or coriander (optional)

Shaved parmesan cheese (optional)

Place lentils in a large saucepan and cover with water.

 

Cook the lentils until soft.  Do not allow the lentils to dry out.

 

Fry all the vegetables in butter/margarine until soft, then add to the lentils.

 

Add chicken stock, tomato soup, and simmer until soup has thickened.  Season to taste.

 

Serve with shaved parmesan and chopped parsley or coriander (optional).

 

Note: This soup is great blended if you have fussy kids or if you're not a fan of chunky soups.