LENTIL SOUP WITH LEMON AND MINT
Prep time 10 mins Cooking time 50 mins Serves 4 2 tbsp olive oil 1 large onion, chopped 2 celery stalks, diced 2 cloves garlic, minced 1 floury potato, peeled and diced 250g brown lentils 1½ litres vegetable stock, plus extra as needed 1 bay leaf 3 thyme sprigs 3 tbsp double cream TO SERVE: 1 small bunch mint, some leaves chopped 1 lemon, cut into wedges Flatbread of your choice Heat olive oil in a large saucepan over a medium heat until hot. Add onion, celery, garlic, potato, and a pinch of salt, sweating until softened, about 6-8 minutes. Stir in lentils, stock, bay leaf, and thyme sprigs. Bring to the boil before reducing to a gentle simmer until the lentils are very tender, about 30 minutes. Scoop out 1 cup of the lentils and discard the bay leaf and thyme. Purée the soup with a hand blender, leaving it with a little texture; thin it out if too thick with a little more stock. Return the lentils to the soup and stir in double cream. Adjust the seasoning to taste with salt and pepper. To serve, ladle the soup into bowls. Top with chopped mint and mint sprigs, with lemon wedges and bread on the side.