Green Vegetable and Lentil Soup

• 3 tablespoons olive oil
• 10 spring onions, thinly sliced
• 2 garlic cloves, thinly sliced
• 85 g brown lentils
• 2 celery ribs, thinly sliced
• 10 cups vegetable stock
• 4 tablespoons fresh parsley, chopped
• 2 teaspoons fresh thyme leaves
• salt
• fresh ground black pepper
• 2 zucchini, cut into 1/2 inch cubes
• 2 (400 g) cans artichokes, drained and quartered
• 115 g sugar snap peas, cut into 1/2 inch diagonal pieces
• 115 g fresh spinach, thoroughly washed
• 2 tablespoons pesto sauce

1. Heat oil in a large saucepan.
2. Add the spring onions and garlic and cook gently for 1-2 minutes.
3. Add the lentils, celery, stock, parsley, thyme.
4. Season with salt and pepper.
5. Cover pan and simmer gently for 25-30 minutes, until the lentils are almost cooked.
6. Add the zucchini, artichokes and sugar snap peas and simmer for a further 8-10 minutes.
7. Add the spinach and cook for 2 minutes.
8. Stir in the pesto, taste and adjust seasoning if necessary.
9. Serve and enjoy.

olive oil, spring onions, garlic, brown lentils, celery, vegetable stock, fresh parsley, thyme, salt, fresh ground black pepper, zucchini, artichokes, sugar snap peas, fresh spinach, pesto sauce

Taken from www.food.com/recipe/green-vegetable-and-lentil-soup-291959 (may not work)