This soups works well with most vegetables from the garden, experiment and use vegetables that are in season.
Compared to other pulses, lentils are relatively quick and easy to prepare. They readily absorb a variety of wonderful flavours from other foods and seasonings, are high in nutritional value and are available all year round.
2 Tbsp olive oil
2 bay leaves
3 cloves garlic, crushed
1 large onion, diced
2 medium carrots, peeled and diced
1 medium celeriac, peeled and chopped into small chunks, or two stalks of celery sliced
1 1/2 cups french green lentils (pre-soaked for a few hours and drained)
1 400g tin chickpeas, drained
2 400g tins of chopped tomatoes or 800g fresh tomatoes, chopped
2 cups of good quality stock
1 tsp honey (maple syrup or agave nectar for vegan option)
1 tsp paprika
1 tbsp tamari
2 tbsp tomato paste
Salt and peper
Over a medium heat in a large pan saute the first six ingredients for a few minutes. Add lentils and half a cup of the stock and continue to saute for a further five minutes. Add tomatoes, tomato paste and remaining stock, turn heat down to low and simmer until lentils are tender (around 30 minutes). Add remaining ingredients and season to taste, simmer for a few more minutes before serving. Serve with freshly grated parmesan and hot toast on the side. Enjoy!