Serves 4
Ingredients
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
Preparation
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.