If you love textured and tasty soups, you'll love my lentil soup!

A quick dinner that won't leave you hungry!

INGREDIENTS

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 large carrot, diced
• 2 stalks of celery, diced
• 2 cups of dried green lentils, rinsed and drained
• 1 can (14 oz) diced tomatoes
• 6 cups of vegetable or chicken broth
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 1/2 tsp paprika
• 2 bay leaves
• The juice and zest of 1 lemon
• Salt and pepper

PREPARATION

• Heat the oil in a large pot over medium heat. Add the garlic and onion, cook for 2 minutes.
• Add the celery and carrot and cook gently for about 7 to 10 minutes.
• Add all other ingredients except the lemon and stir.
• Let simmer for 35-45 minutes. Skim off the foam forming on the surface once or twice during cooking.
• To thicken the soup: use an immersion blender to give 2 or 3 quick pulses in the soup.
• Add a little water if you wish to adjust the consistency of the soup. Season to taste with salt and pepper.
• Grate the lemon zest and add it along with the lemon juice at the end of cooking.

Garnish with fresh parsley and enjoy with a good piece of country bread.

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