Lentil & Vegetable Soup

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery sticks, diced
• 2 cloves garlic, crushed
• 200g dried red lentils, rinsed
• 1 x 400g tin chopped tomatoes
• 1.2 litres vegetable stock
• 1 tsp ground cumin
• 1 bay leaf
• Salt and pepper, to taste

Method

1. Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 7-8 minutes until softened.
2. Add the garlic and cumin and cook for 1 minute until fragrant.
3. Stir in the red lentils, chopped tomatoes, vegetable stock, and bay leaf.
4. Bring to a boil, then reduce the heat and simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils have completely broken down and the soup has thickened.
5. Remove the bay leaf and blend part or all of the soup with a stick blender for a creamier texture, if you like — or leave it chunky.
6. Season with salt and pepper to taste before serving.