Ingredients:

  • 1-2 tbsp olive oil
  • 1 large onion, chopped
  • 1 clove garlic
  • 2 sticks celery, chopped
  • 1 medium leek, sliced
  • 1 medium carrot
  • 200g tin chopped tomatoes
  • 1 tsp dried mixed herbs or 1 handful fresh finely chopped parsley
  • 200g (dry weight) brown or green lentils
  • 1 litre vegetable stock
  • Freshly ground black pepper

Method:

  • Heat the oil and a splash of water in a large, lidded pan and steam fry the onion, celery, leek and garlic over a medium heat, turning frequently, until soft and transparent – about 8 minutes
  • Add the remaining ingredients and stir thoroughly to combine
  • Bring to a simmer, then turn the heat down and put the lid on
  • Cook for 30-40 minutes until the lentils and all the vegetables are tender
  • Leave to cool slightly, then transfer half of the soup to an electric blender and blend until smooth
  • Return the blended soup to the pan, stir well to combine and reheat and serve