Lentil vegetable soup

Ingredients

• 80 g red lentils
• 60 g carrot, diced
• 40 g celery, diced
• 150 g canned chopped tomatoes
• 400 ml vegetable stock
• 1 tsp olive oil
• 0.5 tsp ground cumin

Method

1. 1Heat the olive oil in a pot and soften the carrot and celery for 4 minutes.
2. 2Stir in the cumin and cook for 30 seconds.
3. 3Add the lentils, tomatoes and stock and bring to a boil.
4. 4Reduce the heat and simmer for 20–25 minutes until the lentils are soft.
5. 5Blend partly for a thicker texture if you like, then season and serve.