Lentil Soup with Crusty Bread

Instructions

1. 1

   Dice the onion, carrots and celery and mince the garlic. Rinse the lentils and pick out any stones.

2. 2

   Heat oil in a large pot over medium heat. Cook the vegetables 7-8 minutes until soft, then stir in garlic and cumin for 1 minute.

3. 3

   Add lentils, broth and tomatoes. Bring to a boil, then cover partly and simmer 25-30 minutes until the lentils are tender.

4. 4

   For a thicker soup, blend about a third of it with an immersion blender or mash with a potato masher.

5. 5

   Stir in the juice of the lemon and season with salt and pepper. Serve with warm sliced bread.

6. 6

   Freezes well for up to 3 months; add a splash of water when reheating.