1 teaspoon of olive oil
1 clove of garlic, crushed
1 small brown onion, chopped finely
2 small carrots, chopped finely
2 trimmed sticks celery, chopped finely
½ cup red lentils
11/2 cups water
11/2 cups chicken stock
1 bay leaf
½ a standard can of crushed tomatoes
2 teaspoons tomato paste
1 tablespoon finely chopped fresh parsley

Heat the olive oil in large saucepan. Cook the crushed garlic, chopped onions, carrot and celery together. Saute gently until the onion is soft and becomes slightly translucent.

Stir in the lentils, water, chicken stock, bay leaf, undrained crushed tomatoes and paste. Bring to boil and then simmer gently with a lid on for 20 minutes, or until lentils are soft.

Discard bay leaf and sprinkle with parsley just before serving.

Serves: 2

Per Serving this recipe contains approximately 3.9g fat; and 936kj of energy

This soup can be made 2 days ahead of time and refrigerated, or frozen for use later.