2 garlic cloves
2 celery stalks
200g green lentils
1 tbsp cumin
1ltr beef oxo stock (2 cubes or use a vegan alternative)
2 bay leaves
Fresh rosemary & thyme
Salt and Pepper to taste
1. Roughly chop the Onion, Carrots, and Celery.
2. Add a drizzle of oil to a large saucepan and saute the garlic and vegetables until browned and softened.
3. Add the lentils and cumin, stir through then add the stock, bay leaf and herbs.
4. Simmer until the lentils are tender, about 30 minutes, remove the herbs and bay leaves before serving.
This soup keeps well in the fridge and is safe to reheat, I make a large batch to take to work in a thermos for a few days in a row!