Green lentils soup with tomato and mint

Serves 4



1 red onion, peeled and finely chopped

2 celery sticks, roughly chopped

2 tablespoons of olive oil

50 g tomato purée

1-2 dried red chilies

1 bay leaf

1 l vegetable stock

350 g dried green lentils

4 tomatoes, roughly chopped

½ teaspoon fresh thyme leaves

¼ teaspoon fresh sage leaves, chopped

1 bunch of mint, leaves picked and chopped

Salt, ground pepper



In a large saucepan heat oil and sauté onion and celery until onions are golden. Stir in tomato purée, chillies and bay leaf, and sauté for 2 minutes longer. Add vegetable stock and lentils. Bring to the boil, and simmer until lentils are soft, about 20-30 minutes. Remove bay leaf and chillie; add tomatoes, thyme, sage and mint. Reheat soup if necessary. Season with salt and ground pepper.