Lentil and Vegetable Soup
Soup
Ingredients
1 tablespoon extra virgin olive oil
1 large onion (200g), chopped finely
2 medium carrots (240g), chopped finely
4 trimmed celery stalks (400g), chopped finely
1 fresh long red chilli, chopped finely
3 large cloves garlic, crushed
1 tablespoon finely grated fresh ginger
2 teaspoons cumin seeds, crushed lightly
3 fresh bay leaves
3 fresh thyme sprigs
2½ cups (370g) dried French-style green lentils, rinsed
¼ cup (70g) tomato paste
3 litres (12 cups) vegetable stock
2 tablespoons lemon juice
finely grated vegetarian parmesan-style cheese, extra thyme sprigs and extra thinly sliced fresh long red chilli, to serve (optional)
Directions
Heat oil in a large heavy-based saucepan over medium-high heat; cook onion, carrot, celery, chilli, garlic, ginger and cumin, stirring, for 10 minutes or until vegetables soften.
Add bay leaves, thyme, lentils, tomato paste and stock; bring to the boil. Reduce heat to low; cook, partially covered, for 25 minutes or until lentils are tender. Stir in juice; season to taste.
Serve half the soup topped with parmesan, extra thyme and extra chill Transfer remaining soup to an airtight container; cool, then store.
Notes
Serve with sweet potato toasts, crusty bread or chargrilled sourdough, if you like.
Refrigerate soup for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.