Lifesaving Lentil Soup

by Jill Duplex.  It’s delicious, easy and H approved.

INGREDIENTS

• 2 tablespoons extra virgin olive oil, plus extra to drizzle
• 1 leek (pale part only), thinly sliced
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 tablespoons tomato paste
• 1 cup (200g) green lentils or brown lentils, rinsed, drained
• 2L (8 cups) Massel vegetable liquid stock
• 400g can chopped tomatoes (or a no. 14 jar)
• 400g can cannellini beans, rinsed, drained
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1/3 cup finely chopped flat-leaf parsley (I left this out for H)
• Crusty bread, to serve

Heat the oil in a large saucepan over medium heat. Add the leek, carrot and celery, then cook, stirring, for 3-4 minutes until softened. Add the tomato paste and cook for 1 minute. Add the lentils and stock and bring to the boil. Reduce heat to medium-low and simmer gently for 1 hour, skimming the surface occasionally, until the lentils are tender.

Add the tomato, cannellini beans, coriander, paprika and some salt and pepper to the pan, then cook, stirring occasionally, for a further 20 minutes or until soup is thick. Taste for spices and seasoning, then stir in half the parsley.

Divide soup among shallow bowls and top with remaining parsley, a drizzle of extra virgin olive oil and freshly ground pepper. Serve with crusty bread.