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
