Eat for the Earth with us on Tuesday 5 June? Soup is a good option, especially if you’re going to be serving large groups as most soup recipes double or triple with ease.
Ingredients (serves 4)
1 Tbsp olive oil
2 carrots, peeled
2 sticks celery
1 onion
1 can diced tomatoes
2 cups vegetable stock
200g brown lentils
200g split green peas
2 zucchini

Gremolata
Finely grated rind of 2 large lemons
2 cloves garlic, finely chopped
1/2 cup fresh parsley

1 seeded loaf, to serve
Method
1. Dice up your veggies.
2. Heat the oil in a large saucepan over medium-high heat. Add the carrots, celery and onion. Cook, stirring occasionally, for 5 minutes or until the vegetables begin to soften.
3. Add the lentils, peas, tomatoes and stock to the pan. Cover and bring to the boil. Reduce the heat to medium-low and remove the lid. Simmer for 25 minutes or until lentils and peas are soft. Add the zucchini for the last 5 minutes.
4. Blitz the gremolata ingredients together.
5. Ladle the soup into bowls, sprinkle with gremolata and season with freshly-ground black pepper. Serve with a warm seeded bread.
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