• Red split lentils about 150g
• Red Onion chopped
• Tin of chopped organic tomato
• Celery chopped x 2 sticks
• Carrots chopped X 4
• Stock
• Extra virgin olive oil for drizzling.

Fry onions in a little oil
Add chopped carrots and celery, then tinned tomato, stock, and lentils.
Simmer for 20 minutes, adding more water as lentils soak up and depending on how thick you like your soups.
Blend and drizzle with extra virgin olive oil, cracked black pepper and a little salt.
Depending on taste I often sometimes add paprika and /or cumin to the soup.