Vegan Lentil Soup W Lemon and Garlic

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the olive oil in a large pan. Add the onion and cook for 5 minutes.
  • Stir in the celery, carrots the potato and half of the garlic (2 cloves). Cook for a few minutes, until beginning to soften.
  • Add the lentils and stock to the pan. Bring to the boil. Reduce heat and simmer, covered for 30 minutes.
  • Add the bay leaves, remaining garlic and half of the lemons (lemons-skin and all). Cook the soup a further 10 minutes.
  • Remove the bay leaves.
  • Squeeze the juice from the remaining lemons, then stir into the soup.
  • Pour the soup into a food processor or blender, process until smooth. It's better to do this step in a couple of batches.
  • Transfer the blended soup back to the pan.
  • Stir in the cumin, tobasco or cayenne and season to taste.
  • Ladle the soup into bowls and top each with a couple of thin lemon slices and a sprinkle of chopped fresh flat-leaf parsley.
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