Lentil Soup

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SERVES FOUR
PREP TIME: 15 MINS
COOK TIME: 40 MINS

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Ingredients

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1 ONION, DICED

1 LARGE CARROT, CHOPPED

3 CELERY STALKS, CHOPPED

4 GARLIC CLOVES, MINCED

2 CUPS DRIED LENTILS

1 TBSP OLIVE OIL

1 TIN DICED TOMATOES

1 TBSP PAPRIKA

2 TSP CUMIN

1 TSP CORIANDER LEAVES

6 CUPS WATER

3 VEGETABLE STOCK CUBES

SALT & PEPPER

3 BAY LEAVES

ZEST AND JUICE OF 1 LEMON

CRUSTY BREAD, TO SERVE

TORN BASIL LEAVES, TO SERVE

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Utensils

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LARGE SAUCEPAN

SHARP KNIVES

GARLIC MINCER

STICK BLENDER

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Method

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1. HEAT THE OLIVE OIL IN A LARGE SAUCEPAN OVER MEDIUM HEAT. ADD THE ONION AND GARLIC, SAUTEING FOR A FEW MINUTES OR UNTIL FRAGRANT. ADD CARROT AND CELERY, COOKING FOR 8-10 MINUTES OR UNTIL THEY BEGIN TO SOFTEN. DON'T RUSH THIS STEP IT'S IMPORTANT TO MAGNIFY THE FLAVOUR OF THE SOUP

2. ADD ALL OTHER REMAINING INGREDIENTS EXCEPT FOR THE LEMON. BRING TO THE BOIL, PLACE LID ON, TURNING TO LOW AND SIMMERING FOR 35-40 MINS

3. REMOVE THE BAY LEAVES. WITH A STICK BLENDER PULSE 5-6 TIMES TO THICKEN THE SOUP AND CREATE A CREAMY CONSISTENCY. ADD A LITTLE MORE WATER IF YOU WANT TO ADJUST THE CONSISTENCY. STIR THROUGH LEMON ZEST, JUICE WITH A CRACK OF SALT & PEPPER

4. SERVE WITH CRUSTY BUTTERED BREAD AND SOME TORN BASIL LEAVES - ENJOY !

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