A family recipe from Rietvallei Wine Estate in Robertson, South Africa. Brown lentil and vegetable soup paired with the wine estate’s JMB Cabernet Franc.

Ingredients:

• 1 Tbsp olive oil
• 3 carrots, peeled, diced
• 3 zucchini, diced
• 2 celery sticks, diced
• 1 onion, finely chopped
• 400g diced tomatoes
• 2 cups Vegetable stock
• 1 tsp smoked paprika
• 400g can brown lentils, rinsed, drained
• ½ cup flat-leaf parsley leaves, chopped
• Parmesan cheese, shavings
• Salt and pepper to taste

Method:

1.  Over medium-high heat in a large pot or pan. Add zucchini, carrots, celery and onion. Cook for 10 to 15 min until vegetables begin to soften.2. Add tomatoes and stock to the pot. Cover with a lid and bring to a boil. Reduce to medium-low heat. Cook for 15 minutes or until vegetables are soft with lid partially covering the pot.3. Add lentils and smoked paprika to the soup. Serve in large soup bowls. Sprinkle with parsley and a squeeze of lemon juice. Season with salt and freshly ground black pepper to taste. Serve with toasted slices of ciabatta bread.