Prep time: 20 min – Total time: 70 min –
Makes: 6 servings
2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, chopped
3 sticks celery, chopped
800 g can chopped tomatoes
400 g can brown lentils, rinsed and drained
2 tablespoons VEGEMITE
4 sprigs thyme
6 cups water
250 g penne pasta, or similar
1 x 30cm breadstick, sliced and lightly toasted
VEGEMITE, for spreading
2 cups grated Tasty Cheese
HEAT the oil in a stock pot and sauté the onion, garlic and celery until tender. Add the tomatoes, lentils, VEGEMITE, thyme, and water and cover and simmer for 30 minutes.
UNCOVER, bring to the boil and add the pasta. Cook for 10 minutes or until the pasta is al dente.
SPREAD the toast with VEGEMITE then top with the cheese. Grill for 2-4 minutes until the cheese has melted. Spoon the soup into serving bowls and serve with toasts. Serve immediately.