Lemon Lentil Soup

Ingredients

3 tbsp olive oil

1 large onion, diced

2 tsp ground cumin

1 tsp ground coriander

¼ tsp ground black pepper

7 cups vegetable stock (1.8L)

1 cup dried lentils (150g)

3 celery stalks, finely diced

3 large carrots, finely diced

1 large potato, finely diced

Juice and grated zest of one lemon

Directions

Saute the onion in the olive oil for 5-7 minutes, stirring occasionally. Add the spices and cook for another 2-3 minutes. Stir in the stock, then add the lentils and diced vegetables. Bring pot to a boil, then cover and simmer for 30-40 minutes on medium low heat, until the lentils are tender.

Puree soup in a blender until not quite smooth, adding the lemon juice and zest. Reheat if needed and serve garnished with fresh chopped parsley or cilantro leaves.