Prep Time 5 min
Cook Time 35 min
3 Carrots, peeled and diced
1 Zucchini, diced
4 Celery sticks, diced
3 medium tomatoes, diced
1 large onion, diced
3 garlic cloves, minced
1 cup dried yellow or red lentils, rinsed
4 cups vegetable stock
2 cups water (add more if required)
Celtic sea salt to taste
1.5 teaspoons ground cumin (optional)
2 teaspoons mild curry powder
1 Tbsp of fresh lemon juice, to taste
Fresh parsley or coriander, chopped
Add all ingredients into a big pot and bring to boil for 10 minutes. Then partially cover the pot and reduce heat to simmer for 20-minutes or until the lentils are soften but still hold their shape.
Add in seasonings to taste.
Use hand mixer to blend the soup into the consistency preferred. Alternatively, transfer 2 cups of the soup to a blender and blend the soup until smooth. Pour the pureed soup back into the pot. Cook for 5 more minutes until soup is well-flavoured.
Remove the pot from heat and add in freshly chopped parsley and lemon juice. Taste and season with more salt if required. Serve immediately.