Green lentil soup

We've got three go-to soups ... ones that we have made countless times because they always deliver. But they are all meat based, so this original recipe is an attempt to do a simple but satisfying veg soup. It will be nothing like it, but there is some inspiration from Tiamo's lentil soup (not on the menu anymore from what I can tell), that was a favourite.

One of the advantages of this soup will be not having to cook it for as long as we do with chicken, lamb or beef based soups.

Recipe will serve 4-6 depending on serving size.

Equipment

• chopping board and knife
• Decent size pot

Ingredients

Veg

• leek, 1 chopped
• celery, 2 sticks chopped
• carrot, 2 diced
• peas, 1 cup
• green lentils, 300g

Spices

• minced ginger, 1 heaped tbsp
• minced garlic, 1 heaped tbsp
• garam masala, 2 tbsp
• cumin, 1 tbsp
• ground coriander, 1 tbsp
• paprika, 1 tsp
• bay leaves, x4
• parsley, handful, chopped
• pepper and salt

liquid

• olive oil
• tomatoes, 1 400g tin
• veg stock, 1 litre

Method

• sauté onion, celery, carrot in oil, with garlic and ginger
• add garam masala, cumin, coriander, paprika and bayleaves and stir for 1 min to release aroma
• add lentils and stir for 30s
• add tomatoes and stock and bring to the boil, then simmer for 45mins.
• add peas and cook for a few mins until peas are warmed through
• stir through chopped parsley and season with salt and pepper