Lentil soup

INGREDIENTS

• 1 T olive oil

• 1 large carrot, peeled and diced

• 2 ribs celery, diced

• 1 onion, chopped

•¼tsalt

• 1 cup red lentils

• 4 cups water or vegetable stock

•1bayleaf

• 2T lemon juice (from ½ lemon)

• olive oil, plain yoghurt and grated lemon zest to serve

METHOD

1. Heat the olive oil in a medium saucepan over medium heat. Add the carrot, celery and onion. Stir in the salt, then cover and let the vegetables sweat for about 5 minutes.

2. Add the lentils, water or stock and bay leaf, and bring the mixture to a boil. Turn the heat down to low, cover and let simmer until the lentils begin to fall apart – about 20 minutes.

3. Turn off the heat, stir in the lemon juice, taste and adjust seasoning (remember toddler taste buds are not as jaded as ours, so rather keep it on the bland side, and don’t use too much salt). Ladle into bowls and serve with a dollop of yoghurt, drizzle of olive oil and a sprinkling of freshly grated lemon zest.