Lentil Soup

 Ingredients 

1.5 cups - Diced Brown Onion

1 cup - Diced Spanish Onion 

1 cup - Diced Carrot 

1 cup - Diced Celery 

2 cups - of Brown Lentils 

Half cup - Extra Virgin Olive Oil ( The good stuff) 

Whole Garlic fine chopped 

2 Tablespoons - Oregano 

Pinch of Thyme 

Pinch of Tarragon 

Pinch of Rosemary 

4 Table tablespoons of Tomato Paste 

Salt and White Pepper to Taste 

2 small - Hot Chilli fine shopped

2 large - Greek Bay Leafs

1 Lemon 

Fresh Parsley

5 cups - Of veggie stock 

or 

5 cups of water with 2 tablespoons of powdered veggie stock. 

Method 

Add half a cup of Olive oil to the pot and bring to simmering temperature. 

Add diced onion and stir till cooked translucent; turn temperature to medium & add Carrots and Celery to complete mirepoix. 

Add free soaked lentils, Veggie stock, herbs, Garlic, Tomato paste, Chilli. 

Stir well and turn the temperature down to low. 

Cook for 3 hours. 

Stir every 30 mins. 

Serve 

Ladle soup into attractive bowl and generously garnish with fresh fine chopped flat leaf P
arsley. 

Add space of lemon to fresh squeeze before eating.