Brown Lentil Soup with Carrot, Celery and Cumin

What you need

• 250 g (9 oz) brown lentils
• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tomatoes, diced
• 1 tsp ground cumin
• 1 bay leaf
• 1.5 l (6 cups) vegetable stock, hot
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 1 tbsp lemon juice
• 2 tbsp flat-leaf parsley, chopped

Method

Restated from the original video

1. 1

   Rinse the lentils in a sieve and pick out any stones.

2. 2

   Warm the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook, stirring, until soft, 8-10 min.

3. 3

   Add the garlic and cook for 1 min until fragrant.

4. 4

   Add the tomatoes and cumin and cook for 3-4 min, until the tomatoes break down.

5. 5

   Stir in the lentils, bay leaf and stock. Bring to a boil, then lower the heat and simmer partly covered, 30-35 min, until the lentils are soft but still hold their shape.

6. 6

   Remove the bay leaf. Blend or mash about a third of the soup to thicken it, then stir it back in.

7. 7

   Season with the salt and black pepper. Stir in the lemon juice and taste again.

8. 8

   Ladle into bowls and top with the parsley.

Imported from fraicheliving.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.