Vegetable & Red Lentil Soup

1 tablespoon olive oil

2 medium onions, chopped

2 stalks celery, sliced

2 carrots, sliced

½ cup red lentils, rinsed well

4 cups vegetable stock

1. Heat oil in saucepan, sauté onion and celery until soft.

2. Add carrots and sauté for a further 5 minutes.

3. Add vegetable stock and lentils, cover and simmer for 20 minutes or until vegetables and lentils are cooked.

4. Process mixture in blender until smooth and creamy.

PER SERVE: 764 kilojoules ( 183 calories). Protein 7g. Fat 10g. Carbohydrate 15g. Sugar 4g. Sodium 774mg. Potassium 398mg. Calcium 48mg. Iron 2.2mg. Fibre 5g.