Cleansing Vegetable Soup

This recipe will serve 2 people

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 leek, finely chopped
• 1 celery heart (keep the outer stalks for stock or munch on them for snacks), cut into small pieces
• Inner leaves of 1 fennel bulb (great for stock too) cut into small pieces
• 1 cup hot vegetable stock (homemade is easy and always great)
• 3⁄4 cup red lentils, rinsed
• 1⁄2 preserved lemon, finely chopped 2 slices rye toast, for serving

Preparation

1. Heat the olive oil in a Dutch oven over medium heat. Add the leek, celery, and fennel and sauté until soft, 10 to 12 minutes.
2. Add the hot stock and lentils, bring to a boil, then reduce the heat to maintain a simmer and cook for about 20 minutes. Add the preserved lemon, stir to combine, then remove the pot from the heat.
3. Ideally, allow the soup to sit overnight, as it improves as the flavours infuse. To serve, reheat and accompany with a slice of sourdough or try making your own flatbread (see our next newsletter for great ways to make your own flatbread).