Red Lentil, Carrot & Lemon Soup with Feta

INGREDIENTS

SOUP:

• 1 medium onion, diced
• 1 tablespoon finely grated ginger
• 4 cloves garlic, diced
• 2 sticks celery, diced
• 2 large carrots, halved lengthways and sliced
• 1 teaspoon smoked paprika
• 1 teaspoon dried mint
• 1 ½ cup split red lentils
• 1 tin cherry tomatoes or chopped tomatoes
• 1 litre vegetable or chicken stock
• Zest and juice of 1 lemon
• Sea salt and cracked black pepper to season
• Olive oil for sautéing

TO SERVE:

• Crumbled feta to serve
• Handful roughly chopped fresh parsley
• Toasted Organic Six Seed Soudough

INSTRUCTIONS

1. Heat a generous glug of olive oil in a saucepan over a medium heat. Add the onion and ginger and sauté gently for 5 minutes. Add the garlic, celery and carrot.
2. Sauté for 10 minutes before adding the paprika and mint. Give this a minute or two in the pan before adding the lentils.
3. Stir in the tinned tomatoes, stock and lemon zest. Bring to a boil and then simmer for 25 minutes until the lentils are tender and the soup has thickened. Add some boiling water if the soup has thickened too much.
4. Stir through the lemon juice and season well.
5. Serve with crumbled feta and fresh parsley on top and enjoy alongside toasted Organic Six Seed Sourdough.