Lentil Soup

• 2tbspolive oil
• 1onion, chopped (white, brown, yellow)
• 2garlic cloves, minced
• 1large carrot, chopped (about 1 1/4 cups)
• 2celery ribs, chopped (about 1 1/4 cups)
• 2 cups / 400gdried lentils, green (or brown), rinsed and drained
• 400g / 14 ozcrushed tomato
• 1.5 litres / 1.5 quarts / 6 cupsvegetable or chicken stock / broth
• 1/2tspeach cumin and coriander powder
• 1 1/2tsppaprika powder
• 2dried bay leaves
• 1lemon (zest + juice)
• Salt and pepper

• Chopped fresh parsley, for garnish
• Warm bread, to serve

Instructions

• Heat oil in a very massive pot over medium heat. Add garlic and onion, cook for two minutes.

• Add celery and carrot. Cook for seven - ten minutes or till softened and also the onion is nice. do not rush this step, it's key to the flavour base of the soup.

• Add all remaining ingredients except the lemon and salt. Stir.

• Increase heat and convey to simmer. Scoop scum on the surface off and discard (do this once more throughout preparation if required). Place lid on and switch heat right down to medium low. Simmer for thirty five - forty minutes or till lentils ar soft.

• Thicken Soup: employing a stick mixer, do two or three fast whizzes to thicken the soup (see video below). Or transfer two cups to a mixer, let it cool slightly, then hold lid with dish towel and mix then transfer into pot.

• Add barely of water if you would like to regulate soup consistency. Season to style with salt and pepper. Grate over the zest of the lemon then add a squeeze of juice simply before serving. Garnish with parsley if desired and serve with heat crusty bread slathered generously with butter!