Hearty Veal, Lentil, and Vegetable Soup Recipe - Better Homes & Gardens Australia

Ingredients

• ½ cup dried French-style lentils
• 2 Tbsp extra virgin olive oil
• 600g diced veal shoulder
• 1 brown onion, cut into thin wedges
• 1 carrot, thinly sliced into rounds
• 2 stalks celery, thinly sliced
• 2 cloves garlic, crushed
• 1L salt-reduced chicken stock
• 250ml water
• 2 Tbsp tomato paste
• 4 sprigs thyme
• 1 tsp fennel seeds
• 1 baby fennel bulb
• 2 cups coarsely shredded silverbeet
• Sea-salt flakes and freshly ground black pepper, to season
• GREEN OLIVE SALSA
• ½ cup green Sicilian olives, pitted, thinly sliced
• ¼ red onion, very finely diced
• Finely grated zest of ½ lemon