2 carrots, peeled and diced
2 courgette, diced
2 sticks celery, diced
1 onion, finely chopped
400g tin chopped tomatoes
500ml (2 cups) vegetable stock
400g can brown lentils, drained and rinsed
Heat the oil in a large saucepan over a medium-high heat. Add the diced carrots, courgette, celery and finely chopped onion. Cook, stirring occasionally, for 10 minutes or until the vegetables begin to soften.
Add the tinned tomatoes and vegetable stock to the saucepan. Cover and bring to the boil. Once boiling reduce heat to medium-low. Simmer, partially covered, for 15 minutes or until vegetables are soft and tender.
Add the drained and rinsed lentils to the soup. Cook for 5 minutes or until the lentils are well heated through. Season with freshly ground black pepper to taste then serve with crusty bread.