Mediterranean Red Lentil Soup

This Mediterranean Red Lentil Soup is hearty, nourishing, and perfect for those days when you need a satisfying meal and time is short - don't we all have those days?! With protein-rich lentils, a variety of vegetables, and flavours of the Mediterranean, it is a comforting meal for lunch or dinner, as well as being budget friendly. Just add some crusty bread, and you will have a satisfying meal!

• 3 tablespoon (¼ cup) extra virgin olive oil
• 1 medium brown/yellow onion - peeled and finely diced
• 1 large carrot - washed, finely diced
• 2 ribs celery - finely diced
• 3 cloves garlic - finely chopped
• 1 cup (180 g) split red lentils - rinsed and drained
• 400 g (14 oz) tin of crushed tomatoes
• 5 cups (1.250 litres) vegetable stock
• 1 piece Parmesan rind - about 7 ½ cm/3 inches
• ¼ teaspoon dried red chilli pepper flakes
• 1 ½ teaspoon dried basil
• 1 ½ teaspoon dried oregano
• 1 medium zucchini/courgette - finely diced
• 2 cups baby spinach - firmly packed
• sea salt and freshly ground black pepper - to taste

• 2 tablespoon flat-leaf parsley - finely chopped
• extra virgin olive oil - a drizzle
• Parmesan cheese - freshly grated