Garlicky Lentil Soup

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: 1 hr 5 mins
• 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.