This recipe serves 4, and is a great soup all year round.
What to get at the shops
- 1 tablespoon organic cold pressed sunflower oil
- 1 large carrot, diced
- 2 large ribs celery, diced
- 1 small brown onion, diced
- 1/4 teaspoon salt, plus additional to taste
- 1 cup red lentils
- 4 cups water or vegetable stock
- 1 whole bay leaf
- 2 tablespoons lemon juice from 1/2 large lemon
- Olive oil, yogurt, or other topping, to serve (not an option for detoxers)
How to make it
In a medium saucepan or Dutch oven, heat the olive oil over medium heat. Add the carrot, celery, onion, and 1/4 teaspoon salt, stir to combine, then cover and let the vegetables sweat until the onions are soft and translucent, about 5 minutes.
Add the lentils, water or stock, and bay leaf. Bring up to a boil, then turn the heat down to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes.
Turn off the heat, stir in the lemon juice, and add salt to taste. Ladle into bowls and serve. Leftovers will keep refrigerated for 5 days.
- To perk up the soup just before serving, top it with a drizzle of peppery olive oil, a dollop of plain yogurt.
- This recipe is the basic — you can add a teaspoon of garam masala or any other seasoning blend to spice things up a bit if you like. Just add the spices in along with the lentils and broth.