Vegan Lentil Soup W Lemon and Garlic

"An easy and tasty soup made with lentil and vegetables. Use a gluten-free vegetable stock if you wish this soup to be suitable for a gluten-free diet. Garlic and lemon add great flavour. Garnish with a couple of thin slices lemon and chopped fresh flat-leaf parlsey. Based on a soup from "The Ultimate Book of Vegan Cooking". Just use one lemon if you prefer a milder lemony taste to your soup"
 
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Ready In:
1hr 10mins
Ingredients:
15
Serves:
4
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ingredients

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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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RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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