Serves 4

 

10 minutes preparation + 35 minutes cooking

11 serves of vegies in this recipe

 

Ingredients

1 onion, chopped
1 clove garlic, crushed
1 carrot, diced
1 potato, diced
1 parsnip, peeled and diced
1 stick celery, diced
125g red lentils
6 cups chicken stock or water
1 tablespoon tomato paste
2 or 3 sprigs parsley, chopped

 

Method

• Saute onion and garlic in a large pot with a little water until onion is translucent.
• Add carrot, potato, parsnip and celery and cook for a further 5 minutes.
• Stir in lentils, stock and tomato paste.
• Bring to the boil, cover and simmer for 30-35 minutes, stirring occasionally.
• When lentils and vegetables are just cooked, add parsley. 

 

Hint: One teaspoon of dried herbs may be substituted for fresh herbs.

 

Recipe from Healthy Food Fast © State of Western Australia 2010, reproduced with permission.