Earthy lentil soup

Whilst the herbs really lift this soup, you can make it without them – try replacing them with a teaspoon each of ground cumin and coriander with the vegetables at the beginning, and a dollop of plain yoghurt to finish.

2 tbs olive oil

1 onion, chopped

1 carrot, scrubbed & diced

1 stick celery, diced

2 garlic cloves, sliced

2 sprigs thyme, leaves only

1 litre good stock

1 tin brown lentils, drained; or 350g cooked lentils

Small handful parsley (including stalks), chopped

Small handful mixed other herbs: eg mint/tarragon/wild garlic/celery top, chopped

Juice of ½ lemon

Salt and pepper to taste

To serve:

4 tbs best extra virgin olive oil

Chopped herbs

Gently fry the onion, carrot and celery in the oil for 10-15 minutes until soft and sweet – be careful not to let them catch and burn. Add the garlic and thyme and cook for a couple of minutes. Add the lentils and the stock and simmer for 10 minutes. Salt and pepper to taste. Transfer half the soup to a blender, along with the lemon juice, and most of the herbs and their stalks, setting aside a few leaves - then blitz till fairly smooth. Return to the pan and stir through the soup. Divide between bowls and top with a swirl of best olive oil the rest of the herbs.

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