Garlicky Lentil Soup

Submitted by Irmgard

"Instead of being merely a seasoning, garlic is the star attraction in this robust soup - an entire head! Serve with whole grain or rye bread and a nice chunk of your favourite cheese!"

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 2 tablespoons olive oil
• 1 whole head garlic, peeled and minced
• 3 carrots, diced
• 2 stalks celery, diced
• 1 onion, minced
• 6 cups chicken stock or 6 cups beef stock
• 1 (28 ounce) can diced plum tomatoes
• 1⁄2 cup green lentil
• 1 1⁄2 cups small soup pasta
• 1 small zucchini, thinly sliced
• 1⁄4 cup chopped fresh parsley
• salt and pepper

directions

1. In a Dutch oven, heat the oil over medium heat.
2. Cook the garlic, stirring, 2 minutes or until soft but not brown.
3. Add the carrots, celery and onion.
4. Cook, stirring, 3 minutes.
5. Stir in the stock, tomatoes with their juices, and lentils.
6. Bring to a boil over high heat.
7. Reduce the heat to medium; simmer, covered, for 20 minutes, stirring occasionally.
8. Add the pasta; simmer 15 to 20 minutes or until the pasta and lentils are tender.
9. Stir in the zucchini and parsley; simmer 2 minutes or until the zucchini is tender.
10. Season with salt and pepper to taste.