Lemon Lentil Soup


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


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.