Lentil Soup
Ingredients
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 large carrot , chopped
2 celery sticks , chopped
2 cups dried brown lentils
400g crushed tomato
1.5 L (6 cups) vegetable or chicken stock (our Massel stock powders are vegan)
1/2 tsp each cumin and coriander powder
1 1/2 tsp paprika powder
2 dried bay leaves
1 lemon (zest + juice)
1/4 tsp salt and pepper
Method
Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is translucent.
Add all remaining ingredients except the lemon and salt. Stir.
Increase heat and bring to simmer. Scoop any scum on the surface off and discard. Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
Remove bay leaves.Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup . Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!
