¼ cup extra virgin olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
1 stalk of celery, chopped
1 small orange sweet potato
1 small potato
2 garlic cloves, finely chopped or crushed
2 teaspoons ground cumin
1/2 cup fresh, chopped parsley
1 large can diced tomatoes, drained ( or tomato passata )
2 cups cooked brown or green lentils, (OR 3 cans of lentils) use more if you like
1 litre of vegetable stock
1 teaspoon salt, more to taste
Freshly chopped chilli
Freshly ground black pepper
Juice of ½ to 1 medium lemon, to taste
1 teaspoon finely grated lemon rind.
Warm the olive oil in a large pot over medium heat. Olive oil adds a lovely richness and heartiness to this nutritious soup.
Add the chopped onion then the celery and carrot ,sweet potato and potato. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes or passata and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the lentils, vegetable stock and extra water if too thick. Add 1 teaspoon salt and a finely chopped chilli . Season generously with freshly ground black pepper. Raise heat and bring the mixture to the boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils (if using fresh ones) are cooked but still have their shape.
Remove the pot from heat and stir in the juice of half of a lemon and a little finely grated lemon rind.
Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately.
This is vegan, vegetarian and macrobiotic