Lentil Soup from Recipe Tin Eats

2 tbs olive oil
1 brown onion, diced
2 garlic cloves, peeled and crushed
1 large carrot, diced
2 sticks celery, diced
400g dried green or brown lentils, rinsed
400g can crushed tomato or passatta if you don’t like tomato chunks
1.5 litres chicken or vegetable stock
1/2 tsp cumin powder
1/2 tsp coriander powder
1 1/2 tsp sweet paprika powder
2 dried bay leaves
1 lemon, zest and juice
salt and freshly ground black pepper to taste
handful of parsley leaves, washed and chopped.

Heat oil in a large saucepan. Add onion and cook over medium heat for 5 mintues.

Add garlic and fry for 10 seconds until aromatic.

Add carrot and celery. Fry for 7-10 minutes until softened.

Add all remaining ingredients except lemon and salt, stir to combine.

Increase heat to a simmer to mixture. Place lid on the saucepan and simmer for 35-40 minutes on low heat or until the lentils are soft.

Remove the bay leaves.

Blend half of the soup in a food processor or blender until smooth. Return the blended soup to the saucepan and stir to combine. You can blend the whole soup mixture for a smooth soup.

If the mixture is too thick, add some water to thin the mixture.

Season with salt and pepper, grate lemon zest over the soup and add juice to taste.

Serve with a sprinkle of parsley over each bowl of soup.

Try this served with garlic bruschetta.