Lentil soup
by taira
15 ml
extra virgin olive oil
100 g
yellow onion
, chopped, chopped
8 g
garlic
, grated, grated, grated
50 g
carrot
, chopped, chopped, chopped
celery
150 g
lentils
480 g
chicken stock
397 g
grape tomato
1.25 ml
cumin
coriander seeds
0.75
paprika
1
bay leaves
, dried, dried, dried
0.5
lemon
heat oil in a pot over medium head. Add garlic and onion and cook for 1 min
add celery and carrots and cook until softened and the onion is sweet (10 mins)
add the lentils, chicken stock, tomato, cumin, coriander, paprika, and bay leaf and stir
Bring to a simmer, cover with a lid, and cook for 40 mins
to thicken the soup, use an immersion blender and do a few quick whizzes
season with salt and pepper and squeeze the lemon juice just before serving